Green Goddess Chicken Pitas

I was thrilled to run across Food52 not too long ago.  It's become one of my favorite websites and their regular e-mails of recipes and great products for foodies inspire on a daily basis.

Recently, they sent a recipe for a chicken sandwich dressed with a zingy, herby green goddess sauce. I adapted it slightly and served it in a puffy pita pocket.  GREAT summer dinner.  Try it for yourself.

Green Goddess Sauce
Makes about 1/ 1/2 cups.

1 clove garlic
3 tablespoons fresh basil
3 tablespoons chives
3 tablespoons flat leaf parsley
1 avocado, peeled and pitted
1 cup yogurt (preferably Greek)
1 tablespoon freshly squeezed lemon juice
2 teaspoons white wine vinegar
salt and pepper

Into a food processor, place a roughly chopped garlic clove and the torn herbs.  Pulse until finely chopped.  Add the avocado (cut into large chunks will help the food processor do its job), yogurt, lemon juice and vinegar.  Process until combined (I liked mine slightly chunky with nice flecks of herbs still visible).  Taste for seasoning and blend in salt and pepper to taste.

This would make a great dip for pita chips or crudite.  It was delicious in a pita sandwich with a little rotisserie chicken, thinly sliced tomato, baby spinach and swiss cheese.  The other half's was just as good with cheddar cheese, bacon and some sliced red onion.  Combine away and enjoy!