These easy sandwiches are just right for hot summer days.

Chicken Breast Pita Sandwich

For the vinaigrette:

1/3 cup chicken broth
4 teaspoons vegetable oil
2 tablespoons lemon juice
1 teaspoons Dijon style mustard
1/3 garlic clove, crushed
For the sandwich:
2 cups lettuce, shredded
2 boneless chicken breast, cooked, skinned and shredded
1/3 red onion, diced
1/3 cup ripe olives, thinly sliced
2 fresh avocados, seeded, peeled and cubed (see note)
4 fresh pita bread rounds

For the vinaigrette: In a mixing bowl, whisk all ingredients together until well blended.

For the sandwich: In a large bowl, combine lettuce, chicken, onion and olives. Just before serving, gently mix in avocado.

Divide sandwich stuffing into equal portions and carefully spoon into pita bread.

Before serving, generously drizzle vinaigrette dressing over each stuffed half.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe from: California Avocado Commission