Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb Red-wine vinegar
- 1 sm Avocado; (preferably
- ; California)
- 2 1/2 c Diced cooked chicken; (about
- ; breasts)
- 1/2 c Chopped seeded vine-ripened
- 4 sl Bacon; cooked until crisp
- ; and crumbled
- 1/2 c Crumbled Roquefort cheese;
- 2 c Shredded romaine
- Four; (7-inch) pita
- ; loaves, halved
- ; crosswise
- 1 Hard-boiled large egg;
- ; coarse sieve
- 3 tb Olive oil
- 1/2 ts Dijon mustard
Preparation
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.
