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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.