Snack-urday 109

It's Saturday, and you know what that means -- food and a new recipe. Once again, I headed back to Jean Sanders for a wonderful recipe using pita bread. It is such a wonderful alternative to bread.

Cobb Salad Pitas

Serves 4

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1/2 teaspoon Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

1 small avocado

2 1/2 cups cooked chicken, diced

1/2 cup chopped, seeded tomato

6 slices of bacon, cooked and crumbled

1/2 cup feta cheese, crumbled

2 cups shredded Romaine lettuce

4 7-inch pita breads, halved

1 large, hard-boiled egg

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Whisk the mustard and the vinegar together, adding salt and pepper to taste. Add some oil, whisking until thickened. Peel, pit and finely chop the avocado and add to the dressing. Add chicken, tomato, bacon and cheese and toss lightly. Warm the pitas slightly to make them more flexible. Divide the Romaine lettuce among the pita halves. Divide the chicken mixture and add, then sprinkle with the egg.