Ranch-style Chicken Pitas with Avocado and Aged Cheddar

Try making these quick and easy ranch-style chicken pitas for dinner tonight

My local Nesters Market sells free-range chicken breast so I try to always have a few in the freezer for quick and easy meals. They’re vacuum-packed so it makes thawing them in the sink easy, as I don’t like thawing meat in the microwave—who knows what scary things it does to the integrity of our food?

Once thawed, I baste the chicken breasts with some ranch dressing and toss them on the grill. The combination of juicy chicken, creamy avocado, sharp cheddar and crispy iceberg lettuce is a winner.

Ingredients

• 2 Skinless boneless free-range chicken breasts
• 4 tbsp ranch dressing
• 4 whole wheat pitas
• 4 1 oz slices aged cheddar cheese
• 1 avocado, quartered
• 2 cups iceberg lettuce, chopped

Instructions

1. Brush chicken with 2 tbsp ranch dressing.
2. Grease grill and cook chicken for about 10 minutes or until no longer pink in middle.
3. Smear avocado on pita and top with cheese, lettuce and remaining ranch dressing.
4. Chop chicken and divide between pitas.

Serves 4