Chicken Caesar Salad Pita Pockets
Hot Summer nights are here in our house and I just don’t always like to be hanging out near the stove and oven. I love a quick meal, that has layers of flavors, textures and is a SANDWICH of sorts.
How fun are these?!?!
Quick and easy caesar dressing, herby chicken and garlic croutons. Add in my favorite cherry tomatoes and crispy romaine lettuce. Top it all with Parmesan cheese.
The garlic brioche croutons take it over the top. I put that extra bowl of them on the table and before you know it – they are GONE!
Salads. Wraps. Pockets.
Not just for lunch. I love serving pita pockets, naan or wraps for dinner.
It gives everyone at the table, a chance to add what they love. Add in more dressing, hot sauce or even more brioche croutons.
Check out my other two favorite “salad bowls”. Garlic Butter Chicken Pitas and Greek Steak and Cucumber Salad with Herb Oil and Naan
More salad recipes are here!
Chicken Caesar Salad Pita Pockets
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
A great staple recipe – make it into a large salad or these delicious pita pockets.
Ingredients
- 2 tablespoons butter, melted
- 2 slices gluten free brioche, cubed
- 3 boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 heaping tablespoon dried dill, divided in 1/2
- 1/2 teaspoon each salt and ground black pepper
- 1/2 teaspoon dried oregano or basil
- 1/2 teaspoon garlic powder
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced in half
- 4 pita pockets
- 2 tablespoons Parmesan cheese, grated
Caesar Dressing
- 1/2 cup avocado mayo
- 1 teaspoon Dijon mustard
- 1/2 large lemon, juice
- 1/8 teaspoon anchovy paste
- large pinch of each salt and pepper
- 1/4 teaspoon garlic powder or 1 small garlic clove, minced
Instructions
- Heat a heavy skillet up over medium/high heat.
- Toss the melted butter, cubed brioche and 1/2 the dried dill together in a bowl.
- When the pan is hot, pour in the brioche to the pan and spread out to an even layer. Let cook for 1-2 minutes on the first side and flip over once it’s toasted brown. Cook for 1-2 more minutes. Remove the bread to a bowl or plate.
- Toss the chicken with the olive oil, dill, salt, pepper, oregano or basil and garlic powder.
- Using the same pan that you used for the croutons – turn the heat to high. Add in the chicken and spread out to an even layer. Let cook for at least 4 minutes or until toasted brown on the first side.
- Toss to flip over and cook until the chicken is fully cooked. Turn the heat off and let the chicken cook.
- To make the dressing, combine all of the ingredients in a glass jar with a lid.
- When you are ready to assemble the pita pockets, half the pockets so you can open each side. Add in the chopped lettuce, a few cherry tomatoes and a large spoonful of the cooked chicken. Top with brioche croutons and a large drizzle of the dressing.
- Garnish with grated parmesan.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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