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Smoked Chicken Pita Salad


8, 6 ounce boneless chicken breasts
1 1/2 cup marinated red peppers, roasted
1 Bermuda onion-thinly sliced
4 avocados, peeled and diced
1/2 cup chopped parsley
1/2 cup chopped cilantro
2/3 cup olive oil
2 limes, juiced
1/2 teaspoon cumin
Salt and pepper to taste
12, 6"" pita pocket bread


Smoke chicken for 20 minutes at 210°F in smoker oven using 2 ounces hickory wood
Julienne smoked chicken. Combine remaining ingredients and add chicken. Stuff into 2 pita halves and place on a bed of greens for service.
Ranch dressing and fresh salsa served on the side.