Open-Faced Chicken Pita

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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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