Cobb Salad Pitas

Name: Cobb Salad Pitas
Ingredients: 1/2 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; 3 tablespoons olive oil; 1 small avocado (preferably California); 2 1/2 cups diced cooked chicken (about 2 whole breasts); 1/2 cup chopped seeded vine-ripened tomato; 4 slices bacon, cooked until crisp and crumbled; 1/2 cup crumbled Roquefort cheese (about 2 ounces); 2 cups shredded romaine; four 7-inch pita loaves, halved crosswise; 1 hard-boiled large egg, forced through a coarse sieve

11 ingredients

5 steps

Ingredients

1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve

Directions

1

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified.
2

Peel, pit, and finely chop avocado and add to dressing.
3

Add chicken, tomato, bacon, and cheese and toss lightly.
4

Divide romaine among pita halves.
5

Divide chicken mixture among pita halves and sprinkle with egg.