Chicken And Sauerkraut Salad With Basil-Orange Vinaigrette - Recipes - Pickle Packers International

Ingredients

• 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