Boneless, skinless chicken is marinated in green goddess dressing, then grilled and served on flatbread pita with cooked farro, sliced tomato, avocado, Sargento® Ultra-Thin® Sliced Pepper-Jack Cheese and chopped pistachios.
4 Tbsp. Green goddess dressing, prepared from above
In a small blender, combine mayo and next 7 ingredients. Purée until smooth. Pour ½ cup of the prepared dressing into a re-sealable plastic bag. Add chicken breasts, then seal bag, removing as much air as possible. Refrigerate for 3-4 hours.
Remove chicken from bag, discard bag and excess dressing. Grill chicken for 5-6 minutes over medium heat. Flip chicken and grill until juices run clear or until cooked to 165 degrees. Let rest for 10 minutes. Cut into slices.
To assemble: Place ¼ cup fresh spinach on each pita. Top each with 2 slices of tomato, 3-4 slices of chicken, 2 slices of avocado, 2 slices of cheese, 1 oz. of dressing and 2 tsp. chopped pistachios. Serve.