Title: Fresh and Flavorful Chicken Caesar Salad with Pita Pockets
If you’re a fan of classic Caesar salad but looking to elevate it with a fresh twist, this Chicken Caesar Salad recipe is just what you need. Packed with the zesty flavors of Greek yogurt, garlic, and parmesan, this dish is not only delicious but also a breeze to prepare. Perfect for a light lunch or dinner, this salad is served in warm pita pockets, making it a fun and satisfying meal for any time of the day.
Ingredients
- 1 1/2 cups Friendly Farms Plain Greek Yogurt
- 5 garlic cloves, finely minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 large boneless skinless Never Any! ABF B/S Chicken Breasts (about 1.25 pounds)
- 2 tablespoons grated parmesan cheese
- 2 hearts of romaine, cut into 1/2-inch ribbons
- 4 L’oven Fresh White Pita Breads
- 4 ounces cherry tomatoes, quartered
Directions
- Prepare the Dressing and Marinade: In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, dijon mustard, kosher salt, and black pepper until smooth. Measure out about 1/2 cup of this mixture and place it into a gallon-sized zip-top bag—this will be your chicken marinade. Stir the grated parmesan cheese into the remaining yogurt mixture, cover, and refrigerate it until you’re ready to use it as the salad dressing.
- Marinate the Chicken: Slice the chicken breasts diagonally into long, 3/4-inch wide strips. Place the chicken strips into the zip-top bag with the marinade. Seal the bag and gently massage it to ensure the chicken is evenly coated. Let the chicken marinate in the refrigerator for at least 3 hours or overnight for best results. Before cooking, take the chicken out of the refrigerator about 30 minutes ahead to bring it to room temperature.
- Cook the Chicken: Preheat your grill to high, or set a grill pan or skillet over medium-high heat. Lightly oil the grill or skillet. Remove the chicken from the marinade, making sure to scrape off any excess. Cook the chicken strips, flipping only once, until both sides are browned and the internal temperature reaches 165°F. Cooking times will vary depending on the method used. Once cooked, let the chicken rest slightly, then chop it into bite-sized pieces.
- Assemble the Salad: Wash and dry the romaine lettuce, then cut it crosswise into 1/2-inch wide ribbons. In a large bowl, toss the lettuce with 1/2 cup of the reserved yogurt dressing until evenly coated.
- Prepare the Pita Pockets: To warm the pita breads, wrap them in a single layer of damp paper towels and place them on a microwave-safe plate. Cover with plastic wrap and microwave for 30 to 45 seconds, or until the pita is heated through. Carefully remove the plastic wrap, being cautious of the hot steam. Slice each pita in half and gently open the pockets.
- Serve: Spread a spoonful of the reserved yogurt dressing inside each pita pocket. Stuff the pita with the dressed lettuce, quartered cherry tomatoes, and top with the grilled chicken pieces. Serve immediately and enjoy the vibrant, refreshing flavors of this Chicken Caesar Salad.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 400 kcal per serving
- Servings: 4 servings
This Chicken Caesar Salad is a delightful balance of creamy, tangy, and savory flavors. The pita pockets add a satisfying crunch, making this dish a perfect meal for a busy weekday or a laid-back weekend. Serve it up and watch it disappear—this is a salad that’s sure to please!
Chicken Caesar Salad
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 1/2 cups Friendly Farms Plain Greek Yogurt
5 garlic cloves, finely minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 large boneless skinless Never Any! ABF B/S Chicken Breasts (about 1.25 pounds)
2 tablespoons grated parmesan cheese
2 hearts of romaine, cut into 1/2-inch ribbons
4 L’oven Fresh White Pita Breads
4 ounces cherry tomatoes, quartered
Instructions
In a bowl, combine yogurt, garlic, lemon juice, mustard, salt and pepper and whisk until smooth. Spoon about 1/2 cup into a gallon-sized zip-top bag. This will serve as your chicken marinade. To the rest, stir in parmesan cheese (this will be your dressing). Cover and refrigerate dressing until ready to use.
Slice chicken breast diagonally into long, 3/4-inch wide strips. Place cut chicken into plastic bag with marinade. Seal, then smush around until chicken is evenly coated. Refrigerate for at least 3 hours or overnight; take chicken out of refrigerator about 30 minutes before you plan to cook it.
Preheat a grill to high, or a grill pan or skillet set over medium-high heat. Lightly oil grill or skillet.
Remove chicken from bag, scraping off excess marinade. Cook, flipping only once, until both sides are browned and internal temperature (measured using a digital thermometer inserted in the thickest part of the piece) reads 165 degrees F. Cook time will vary depending on the cooking method used. When done, remove from heat and let cool slightly, then coarsely cut into bite-sized pieces.
Wash and dry romaine, then cut crosswise into 1/2-inch wide ribbons. Place in a bowl along with 1/2 cup of reserved yogurt dressing. Toss until evenly coated.
To warm pita, wrap in a single layer of damp paper towels and place on a microwave-safe plate. Stretch a layer of plastic wrap tightly over top. Microwave for 30 to 45 seconds or until pita is heated through. Carefully remove plastic wrap (it will release hot steam). Slice each pita in half and gently pry open the pocket.
Spread a spoonful of yogurt dressing on the bottom of each pita. Stuff with lettuce and tomatoes and top with grilled chicken. Enjoy immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 Kcal