Chicken And Shrimp Pitas Recipe

• 3 med. chicken breasts
• 2 c. cool water
• 1 (4 ounce.) can shrimp, liquid removed and rinsed
• 2 med. tomatoes, minced
• 2 med. avocados, seeded, peeled and minced
• 2 tbsp. thinly sliced green onion
• 2 tbsp. snipped parsley
• 1/2 c. dry white wine
• 1/4 c. lemon juice
• 2 tbsp. veg. oil
• 1 tbsp. honey
• 2 teaspoon prepared mustard
• 1 clove garlic, chopped
• 8 lg. pita bread rounds halved
• 2 c. torn spinach
• 2 c. alfalfa sprouts
• Shredded Swiss cheese (optional)

1. In a skillet, bring the chicken and water to boiling.
2. Reducing heat, cover and simmer for about 20 min or possibly till chicken is tender.
3. Drain chicken, cold slightly.
4. Throw away the skin and bones, cut meat into 3/4 inch cubes.
5. Cover; refrigeratefor 2 to 4 hrs.
6. In a bowl, combine chicken, shrimp, tomato, avocado, green onion and parsley.
7. For the dressing, combine wine, lemon juice, honey, mustard, and garlic in a screw-top jar; shake well to mix.
8. Pour dressing over chicken and vegetable mix; toss.
9. Refrigeratetill serving time.
10. To serve, fill the pita halves, alternating layers of spinach, chicken and alfalfa sprouts.
11. Top with Swiss cheese, if you like.
12. Serve immediately.

chicken breasts, water, shrimp, tomatoes, avocados, green onion, parsley, white wine, lemon juice, oil, honey, mustard, clove garlic, pita bread, torn spinach, alfalfa sprouts, swiss cheese

Taken from cookeatshare.com/recipes/chicken-and-shrimp-pitas-43795 (may not work)