Chicken Caesar Salad Pita Pockets
gluten free | meal prep
Hot summer nights call for easy meals. Ones that don’t require hovering over the stove or turning on the oven. That’s exactly why these Chicken Caesar Salad Pita Pockets live on repeat in our house.
They’re quick. They’re flavorful. And best of all, they’re a sandwich-style dinner everyone loves.
Layers of Flavor in Every Bite
Each pita pocket is packed with tender herby chicken, crisp romaine lettuce, and juicy cherry tomatoes. A quick homemade Caesar dressing ties everything together. Then comes the finishing touch—freshly grated Parmesan cheese.
However, the real star? Those garlic brioche croutons. Crunchy, buttery, and completely irresistible. I always put an extra bowl on the table. And somehow, they’re gone before dinner is over.
Perfect for Lunch or Dinner
These Chicken Caesar Salad Pita Pockets aren’t just for lunch. They’re perfect for a casual summer dinner, too. Swap pita pockets for naan or wraps if that’s what you have on hand.
Even better, everyone gets to customize their own. Add more dressing. Drizzle on hot sauce. Pile on extra croutons. Make it yours.
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Pro Tip: Toast your croutons just until golden. Let them cool slightly so they stay extra crisp when added to the pita pockets.
Follow along on Instagram @whitesparrowfoodco for more easy summer dinners, gluten-free recipes, and fresh meal ideas you’ll actually want to make.
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!
Chicken Caesar Salad Pita Pockets
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Easy Chicken Caesar Salad Pita Pockets with crisp lettuce, cherry tomatoes, garlic brioche croutons, and homemade dressing. A quick summer dinner.
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
Get Recipe Ingredients
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.
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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