| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1/2 teaspoon Dijon mustard

1 tablespoon red-wine vinegar

3 tablespoons olive oil

1 small avocado, peeled and chopped

2 1/2 cups diced cooked chicken

1 medium tomato, chopped

4 slices bacon, cooked crisp and crumbled

1/2 cup crumbled blue cheese

Salt & freshly ground pepper to taste

2 cups shredded romaine lettuce

four 7-inch pita rounds, halved crosswise

1 hard-boiled large egg, minced

1. In blender puree together mustard, vinegar, olive oil, salt and pepper to taste, until emulsified. Pour into bowl. Add avocado, chicken, tomato, bacon, cheese, salt and pepper; toss lightly.
2. Divide romaine among pita halves. Spoon chicken mixture into pita halves and sprinkle with minced egg.

Serves 4.