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 ...
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