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Cobb Salad Pitas

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


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.




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