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Sewall's Point Cooks Sundays 14

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Contributed by: Jean Sanders on 6/29/2006

Cobb Salad Pitas
Serves 4

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 (about 2 whole breasts)
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

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 pits slightly, to make them more flexible.
Divide the Romaine among the pita halves. Divide the chicken mixture, too and sprinkle with the egg.
Serve with Strawberry-Champagne Soup (recipe next week so we can celebrate C&C's first anniversay!) and more Champagne and everyone will think that you are oh, so clever.

"Great people talk about ideas, average people talk about things, and small people talk about wine."
Fran Lebowitz

www.cafepress.com/sewallspoint
www.jeansanders.com

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Showing 1-2 of 2 comments

Submitted By: Felonice Margasak

posted on 4/3/2006 @ 10:00:01 AM

Rated Story

sounds very yummy will have to try it soon. The Roasted Rosemary Garlic is still my fav!

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Submitted By: Claude Dixon

posted on 4/2/2006 @ 9:45:51 AM

Rated Story

This recipe sounds very good. We intend to try it. Other recipes from this prolific person have been excellent, so this one should be, too. Love her illustrations.

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CONTRIBUTOR INFORMATION

Jean Sanders

Sewall's Point , FL

Jean Sanders has posted 73 stories and 11 comments since joining on 11/15/2005. Jean Sanders 's average story rating is 4.99.

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