All hail chicken Caesar! No forks? No problem. Chicken Caesar salad becomes a delicious sandwich when you stuff it into whole-wheat pitas to make these delicious Chicken Caesar Pitas from Good Housekeeping.
Hand-held and picnic friendly, these chicken-stuffed pockets are hearty and tasty, perfect for a meal anytime you’re in the mood for some rustic chicken flavor. Grab some leftover roasted chicken or grill up a few chicken breasts in advance for a fast-fix lunch when ready.
Pro tip: For more of that smoky grill flavor, instead of microwaving your pitas, try grilling them (or if you make the chicken ahead of time, you can do it in a frying pan on the stove). Sprinkle with a little water while grilling, so they stay soft enough for your fillings.
Ingredients:
- 3 tbsp olive oil
- ¾ lb. chicken-breast tenders
- Salt
- Pepper
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp anchovy paste (optional)
- 1 clove garlic
- 4 whole wheat pitas
- 1 heart romaine lettuce
- ¼ cup fresh basil leaves
- ¼ cup shredded Parmesan cheese
- 1 cup grape tomatoes
Directions:
- Heat ridged grill pan on medium-high until hot. Lightly brush with olive oil. Sprinkle chicken tenders with 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Cook 6 to 7 minutes or until meat is browned and just loses its pink color throughout, turning once.
- Transfer chicken to cutting board and let cool completely. While chicken cools, in large bowl, with wire whisk, stir lemon juice, vinegar, mustard, 1/8 teaspoon each salt and freshly ground black pepper, and anchovy paste, if using, until well mixed. While whisking, add oil in slow, steady stream until incorporated.
- Rub cut sides of garlic all over insides of pitas; discard garlic. Microwave pitas on High 15 seconds.
- Cut chicken into 1-inch pieces. In bowl with dressing, combine lettuce, basil, Parmesan, tomatoes, and chicken, tossing to coat. Divide mixture among pitas.
