Name: Cobb Salad Pitas
Ingredients: 1/2 ts Dijon mustard; 1 tb Red-wine vinegar; 3 tb Olive oil; 1 sm Avocado; (preferably; ; California); 2 1/2 c Diced cooked chicken; (about 2 whole; ; breasts); 1/2 c Chopped seeded vine-ripened tomato; 4 sl Bacon; cooked until crisp; ; and crumbled; 1/2 c Crumbled Roquefort cheese; (about 2 ounces); 2 c Shredded romaine; Four; (7-inch) pita; ; loaves, halved; ; crosswise; 1 Hard-boiled large egg; forced through a; ; coarse sieve

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs	California	August 1994	1	servings

INGREDIENTS

1/2	ts	Dijon mustard
1	tb	Red-wine vinegar
3	tb	Olive oil
1	sm	Avocado; (preferably
		; California)
2 1/2	c	Diced cooked chicken; (about 2 whole
		; breasts)
1/2	c	Chopped seeded vine-ripened tomato
4	sl	Bacon; cooked until crisp
		; and crumbled
1/2	c	Crumbled Roquefort cheese; (about 2 ounces)
2	c	Shredded romaine
		Four; (7-inch) pita
		; loaves, halved
		; crosswise
1		Hard-boiled large egg; forced through a
		; coarse sieve

INSTRUCTIONS

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.
Makes 8 sandwiches, serving 4.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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