Description
A great staple recipe – make it into a large salad or these delicious pita pockets.
Ingredients
Scale
- 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