2 Fresh California Avocado*, peeled, pitted and sliced

---

2 boneless, skinless chicken breasts, grilled or roasted, diced

---

4 pita breads

---

As needed Quinoa Salad (recipe follows)

---

As needed Yogurt Mint Dressing (recipe follows)

---

4 cups baby spinach

---

---

---

6 oz. red quinoa, cooked

---

3 oz. white quinoa, cooked

---

1 oz. sundried cranberries

---

2 scallions, sliced

---

1 shallot, finely diced

---

3 Tbsp. apple cider vinegar

---

2 Tbsp. olive oil

---

1 Tbsp. tamari

---

1/4 tsp. sugar

---

As needed Salt and pepper to taste

---

---

---

2 oz. plain yogurt

---

2 lemons, juiced

---

2 Tbsp. olive oil

---

3 Tbsp. fresh mint, chopped

---

1 Tbsp. chives, chopped

---

1/2 tsp. sugar

---

1/4 tsp. sumac (optional)

---

As needed Salt and pepper to taste

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.