Vinaigrette: (yield: 1½ cups)
1 cup chicken broth
¼ cup vegetable oil
⅓ cup lemon juice
1 Tbsp. Dijon-style mustard
1 garlic clove, crushed
6 cups lettuce, shredded 6
boneless chicken breasts, cooked,* skinned, shredded
1 red onion, diced
1 cup ripe olives, thinly sliced
6 Hass avocados, seeded, peeled, cubed
12 fresh pita bread
1. For the vinaigrette: In a mixing bowl, whisk all ingredients together until well blended.
2. For sandwiches: In large bowl, combine lettuce, chicken, onion and olives. Just before serving, gently mix in avocado.
3. Divide sandwich stuffing into 12 equal portions and carefully spoon into pita bread. Before serving, generously drizzle dressing over each stuffed half.
*Chicken can be baked, grilled, sautéed or poached.
Recipe and photo: UMass - Amherst/Hass Avocado Board