Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

INGREDIENTS

2 tbsp

balsamic vinegar

1 1/2 tbsp

sun-dried tomato oil

1 tbsp

chopped drained oil-packed sun-dried tomatoes

1/4 tsp

freshly ground black pepper

garlic clove, minced

4 cups

shredded cooked chicken breast (about 3/4 pound)

1 cup

chopped tomato (about 1 medium)

1/2 cup

grated Asiago cheese

1/4 cup

thinly sliced fresh basil

(6-inch) pitas, cut in half

3 cups

mixed baby greens