Open-Faced Chicken Pita

There is something about the dressing for this that puts it over the top. Lettuce, chicken, bacon, red onion, avocado, tomato, pita bread and dressing. YUM! This recipe is 9 SmartPoints, but if you subtract the avocado it will only be 6. I love avocado so for me it needs to stay.

This recipe calls for cooked boneless, skinless chicken breast. As a time saver you  could use leftover chicken, or rotisserie chicken. I didn’t have either of those so I cooked up some chicken in a pan. I sprinkled it with garlic powder, onion powder, salt and pepper.  It was delicious!

Open-Faced Chicken Pita

Yield: 1 Serving


  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 3 oz. cooked skinless boneless chicken breast
  • 1 slice center cut bacon, cooked
  • 1 tablespoon chopped uncooked red onion
  • 1 cup Romaine lettuce
  • 1/4 ripe avocado (this is 3 SP so if you don’t like or want it just omit)
  • 1/2 cup fresh cherry tomatoes
  • 1 pita bread (I used 1/2 of a pita because mine was really large)


  1. In a small bowl mix together the extra virgin olive oil, white wine vinegar and Dijon mustard.
  2. Lay your pita on a plate.
  3. Assemble by adding the lettuce, chicken, bacon, red onion, avocado and cherry tomatoes.
  4. Pour the dressing onto the salad mixture.

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