Chicken Pecos Pitas With Pistachios

• 2 cups cooked chicken or 2 cups canned chicken, shredded
• 12 cup coarsely chopped california pistachios
• cumin vinaigrette (recipe follows)
• 4 pita bread rounds
• 1 cup julienne pared jicama, seeded cucumber or 1 cup pared seeded cucumber
• 1 avocado, peeled, seeded and sliced
• 12 cup bottled roasted red peppers or 12 cup pimiento
• 14 cup vegetable oil
• 14 cup cider vinegar
• 1 tablespoon sugar
• 1 teaspoon cumin seed

1. Toss chicken with half the pistachios and enough Cumin Vinaigrette to moisten.
2. Warm pita pockets in 350F oven for about 3 minutes, then halve and fill with chicken mixture.
3. Add jicama, avocado and red pepper.
4. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.

chicken, california pistachios, cumin vinaigrette, bread, julienne pared jicama, avocado, red peppers, vegetable oil, cider vinegar, sugar, cumin

Taken from www.food.com/recipe/chicken-pecos-pitas-with-pistachios-144370 (may not work)