Cobb Salad Pitas

Everything you love about Cobb salad is tucked into these tasty pocket sandwiches. A great use for leftover turkey.

Recipe Ingredients:

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 or turkey
1 medium tomato, chopped
4 slices bacon, cooked crisp and crumbled
1/2 cup crumbled blue cheese
Salt and freshly ground pepper to taste
2 cups shredded romaine lettuce
4 (7-inch) pita rounds, halved crosswise
1 hard-boiled egg, minced

Cooking Directions:

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.

Makes 4 servings.