Everything you love about Cobb salad is tucked into these tasty pocket sandwiches. A great use for leftover turkey.

Cobb Salad Pitas

1/2 teaspoon Dijon mustard

1 tablespoon red-wine vinegar

3 tablespoons olive oil

1 small avocado, peeled and chopped

2 1/2 cups diced cooked chicken or turkey

1 medium tomato, chopped

4 slices bacon, cooked crisp and crumbled

1/2 cup crumbled blue cheese

Salt and freshly ground pepper to taste

2 cups shredded romaine lettuce

4 (7-inch) pita rounds, halved crosswise

1 hard-cooked large egg, minced

1. In blender puree together mustard, vinegar, olive oil, salt and pepper to taste, until emulsified. Pour into bowl. Add avocado, chicken, tomato, bacon, cheese, salt and pepper; toss lightly.
2. Divide romaine among pita halves. Spoon chicken mixture into pita halves and sprinkle with minced egg.

Serves 4.