Chicken Caesar Salad Pitas Recipes

Steps:

• Set oven control to broil. Brush both sides of chicken with 1 tablespoon of the dressing; sprinkle with pepper.
• Place chicken on rack in broiler pan. Broil 4 to 6 inches from heat 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cool about 5 minutes. Cut into thin slices.
• In medium bowl, toss lettuce, carrot and cheese with remaining dressing until coated. Fill each pita bread half with tomato and chicken; top with lettuce mixture.

Steps:

• In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
• Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
• Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
• Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

Steps:

• Toss lettuce with chicken, cheese and dressing.
• Serve in pita halves.

Steps:

• Have all other ingredients ready first off. Grate the Parmesan, tear up the romaine and have the bacon cooked.
• Now trim any fat off chicken.
• Salt and pepper the chicken.
• In a large pan cook the chicken in the olive oil on medium till no longer pink.
• Cut meat into strips or cubes (using a fork and knife).
• Take out one pita bread and lay on a flat surface, cut a little under a half circle right on the edge(or middle).
• Run your fingers through it to form a pocket.
• Gently add lettuce, tomatoes, Parmesan cheese to fill only a quarter of the circular pita.
• Evenly add about 2 tbs. or as desired Caesar salad dressing.
• Add desired amount of meat (about 1/2 cup).
• With all ingredients, it should only be filled half way.
• Fold open ends over to one side (now it's just half a pita).
• Then eat it!

Steps:

• Whisk the lemon juice, garlic, yogurt, mayonnaise, mustard powder, anchovy, parmesan and 2-3 tbsp water together with a good grinding of black pepper. Toss in the chicken, cucumber, tomatoes and lettuce, until everything is well coated. Toast the pitta and split, then stuff with the salad and chicken mixture.

Steps:

• In a large ziplock bag combine oil, lemon juice, mustard, soy sauce and garlic. Add chicken breasts. Seal and refrigerate 2 hours or for best flavor overnight.
• Preheat oven to 350 degrees. Line a baking sheet with tin foil. Remove chicken from marinade. Discard remaining marinade. Place chicken on baking sheet and bake 25-30 minutes or until done.
• Slice chicken and stuff pita or tortillas with romaine lettuce, chicken, dressing and cheese. I like to top with sliced olives and tomatoes but you can tinker with it and top it with whatever you feel would taste good.