Cobb Salad Pitas

• 1/2 teaspoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 3 tablespoons olive oil
• 1 small avocado (preferably California)
• 2 1/2 cups diced cooked chicken (about 2 whole breasts)
• 1/2 cup chopped seeded vine-ripened tomato
• 4 slices bacon, cooked until crisp and crumbled
• 1/2 cup crumbled Roquefort cheese (about 2 ounces)
• 2 cups shredded romaine
• four 7-inch pita loaves, halved crosswise
• 1 hard-boiled large egg, forced through a coarse sieve

1. In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified.
2. Peel, pit, and finely chop avocado and add to dressing.
3. Add chicken, tomato, bacon, and cheese and toss lightly.
4. Divide romaine among pita halves.
5. Divide chicken mixture among pita halves and sprinkle with egg.

mustard, redwine vinegar, olive oil, avocado, chicken, tomato, bacon, cheese, shredded romaine, four, egg

Taken from www.epicurious.com/recipes/food/views/cobb-salad-pitas-12487 (may not work)