Little Italy Chicken Pitas With Sun-Dried Tomato Vinaigrette

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2 tablespoons balsamic vinegar

1 1/2 tablespoons sun-dried tomato oil

1 tablespoon chopped drained oil-packed sun-dried tomatoes

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

4 cups shredded cooked chicken breast (about 3/4 pound)

1 cup chopped tomato (about 1 medium)

1/2 cup (2 ounces) grated Asiago cheese

1/4 cup thinly sliced fresh basil

6 (6-inch) pitas, cut in half

3 cups mixed baby greens

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