Chicken Caesar Salad Pitas: A Healthy Twist on a Classic
Looking for a refreshing meal that satisfies your cravings without compromising on health? My latest kitchen experiment, Chicken Caesar Salad Pitas, might just be your new favorite! Combining the classic flavors of a Caesar salad with the convenience of a pita, this dish is not only delicious but also incredibly easy to make. Let’s dive into how you can recreate this delightful meal at home.
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 Never Any! ABF Boneless Skinless 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 Yogurt Sauce & Marinade:
- In a bowl, whisk together Greek yogurt, garlic, lemon juice, mustard, salt, and pepper until smooth.
- Reserve about 1/2 cup for marinating the chicken, and stir parmesan cheese into the remaining mixture to make the dressing. Chill this dressing in the refrigerator.
- Marinate the Chicken:
- Slice the chicken breasts diagonally into long, 3/4-inch wide strips.
- Place these strips in a zip-top bag with the reserved yogurt mixture. Ensure the chicken is well-coated, seal the bag, and refrigerate for at least 3 hours, or overnight for best flavor. Allow chicken to come to room temperature about 30 minutes before cooking.
- Grill the Chicken:
- Preheat your grill or skillet over medium-high heat and lightly oil the surface.
- Remove the chicken from the marinade, wiping off any excess, and grill until each side is browned and the internal temperature reaches 165°F. This should take about 6-8 minutes per side. Once cooked, let the chicken cool slightly and then chop into bite-sized pieces.
- Assemble the Salad:
- Toss romaine lettuce ribbons with half a cup of the reserved dressing.
- Warm the pita breads in the microwave wrapped in damp paper towels under plastic wrap for 30-45 seconds.
- Stuff Your Pitas:
- Slice each pita in half and open the pockets.
- Spread a spoonful of yogurt dressing inside each pita half, then fill with dressed lettuce, cherry tomatoes, and top with the grilled chicken.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 400 kcal per serving
- Servings: 4
This Chicken Caesar Salad Pita is perfect for a quick lunch or a light dinner, especially on those days when you’re craving something hearty yet healthy. The creamy, tangy yogurt dressing paired with the charred, juicy chicken offers a delightful contrast of flavors and textures, all packed into a convenient pita pocket. Give this recipe a try, and enjoy a delicious twist on a classic Caesar salad!
Chicken Caesar Salad Pitas
- Total Time: 35 minutes
- Yield: 4 1x
Description
The Chicken Caesar Salad Pitas are a delightful twist on the classic Caesar salad, combining the flavors of grilled chicken, crisp romaine, and tangy yogurt dressing, all stuffed into warm pita pockets. This dish is not only delicious but also convenient, making it an ideal choice for a quick lunch or dinner.
What sets this recipe apart is the homemade yogurt dressing, which adds a creamy texture and rich flavor without the heaviness of traditional Caesar dressing. The grilled chicken brings a smoky depth to the dish, while the fresh cherry tomatoes and crunchy romaine provide a refreshing contrast. Whether you’re looking for a healthy meal on the go or a satisfying family dinner, these Chicken Caesar Salad Pitas are sure to impress.
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