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Epicurious
Gourmet

Cobb Salad Pitas

3.8

(10)

Recipe information

  • Yield

    Makes 8 sandwiches, serving 4

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

Preparation

  1. Step 1

    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.

    Step 2

    Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

TagsSandwichAmericanChicken BreastChickenPoultryBaconCured MeatMeatBlue CheeseCheeseDairyMainLunchDinnerEasyGourmet
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