Cobb Salad Pitas

Today I have a sandwich idea that’s the perfect way to get the main course salad concept past your little kids or your teenagers.  Maybe you know someone like NTYB who, when he hears we’re having salad for dinner, gets very ornery because he 1). is “a growing teenage boy, mom” and 2). wants to (cough) “bulk up” for cross country season (what?).  I laugh because, have you met NTYB?  He weighs approximately 105 lbs. soaking wet.  So when we have salad for dinner I usually try to make it into something a little more substantial, lest my teenagers waste away before my eyes.  Tonight we had these yummy Cobb Salad Pitas with a big pile of crispy roasted redskin potatoes and thick wedges of watermelon.  It was the perfect summer meal.

You know how when I get a food concept stuck in my head I can sometimes become a bit of a broken record.  A one-hit wonder.  A temporary one trick pony (I eventually move on).  When I mentioned my love for Cobb Salad here last Wednesday you might have even seen that as foreshadowing (“here she goes again ….”) of more Cobb Salads to come before the craving flamed out and I found my next obsession.  You would be correct.  For today, Cobb Salads all around.

I swear, I won’t mention them again for the rest of the summer.


1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons Sendik’s Olive Oil
1 small avocado
2 1/2 cups diced cooked chicken (I used half a Sendik’s rotisserie chicken; Sendik’s Marinated Turkey Tenderloins are on sale if you’d like to swap them in)
1/2 cup chopped seeded vine-ripened  tomato (stem tomatoes are on sale)
4 slices bacon, cooked until crisp and  crumbled
c 1/2 cup crumbled Roquefort cheese (about 2  ounces)
2 cups shredded romaine

four 7-inch pita loaves, halved  crosswise (I use Kangaroo Flatbread, you could also use large flour tortillas)
1 hard-boiled large egg, chopped
1/4 small red onion, julienned

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.  Divide romaine among  pita halves. Divide chicken mixture among pita halves and sprinkle with chopped egg and julienned red onion and serve.


Featured, Fresh, Frugal, Fabulous, News | July 31st, 2013