3 med. chicken breasts
2 c. cold water
1 (4 oz.) can shrimp, drained and rinsed
2 med. tomatoes, chopped
2 med. avocados, seeded, peeled and chopped
2 tbsp. thinly sliced green onion
2 tbsp. snipped parsley
1/2 c. dry white wine
1/4 c. lemon juice
2 tbsp. cooking oil
1 tbsp. honey
2 tsp. prepared mustard
1 clove garlic, minced
8 lg. pita bread rounds halved
2 c. torn spinach
2 c. alfalfa sprouts
Shredded Swiss cheese (optional)

In a skillet, bring the chicken and water to boiling. Reducing heat, cover and simmer for about 20 minutes or until chicken is tender. Drain chicken, cool slightly. Discard the skin and bones, cut meat into 3/4 inch cubes. Cover; chill for 2 to 4 hours.

In a bowl, combine chicken, shrimp, tomato, avocado, green onion and parsley. For the dressing, combine wine, lemon juice, honey, mustard, and garlic in a screw-top jar; shake well to mix. Pour dressing over chicken and vegetable mixture; toss. Chill until serving time.

To serve, fill the pita halves, alternating layers of spinach, chicken and alfalfa sprouts. Top with Swiss cheese, if desired. Serve immediately.