Cobb Salad Pitas Recipe
- 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
- In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
- Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.
