Ingredients

Makes 8 sandwiches, serving 4

　　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

　　

Step 1

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.

　　

Step 2

Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.