Chicken And Sauerkraut Salad With Basil-Orange Vinaigrette
1 teaspoon crushed fennel seeds
1 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons grated orange zest
2 tablespoons balsamic or red wine vinegar
2 tablespoons olive oil 1/2 cup chopped fresh basil
1/2 teaspoon pepper
3/4 pound cooked chicken breast, cut into 1/4-inch strips
1 pound rinsed and thoroughly drained sauerkraut
Salt and pepper
8 lettuce leaves
2 small pita bread rounds, cut in half
To make dressing, combine fennel seeds, mustard, garlic, orange zest, vinegar, olive oil, basil and pepper. Set aside.
Toss chicken strips with sauerkraut and half the dressing. Add salt and pepper to taste. On each of four plates, place 2 lettuce leaves and top with salad. Add remaining dressing to each plate. Serve with pita bread pieces.