Grilled Chicken Caesar Pita Salad

Grilled Chicken Caesar Pita Salad
Grilled Chicken Caesar Pita Salad

Grilled Chicken Caesar Pita Salad

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June 21, 2017

Light and delicious. Enjoy this salad with your favorite Toufayan Pita, a healthier alternative to the traditional crouton. Recipe courtesy of teaspoonofspice.com

  • Yields: 4 Servings

Ingredients

For the dressing

1 pasteurized egg

Juice from one small lemon

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

2 tbsp olive oil

1 tbsp canola oil

2 tbsp grated Parmesan cheese

For the salad

1 garlic clove

4 pieces of Toufayan Pita Bread (I used whole wheat and multigrain)

2 tsp olive oil

2 heads of Romaine lettuce, cut in half lengthwise

Salt & pepper to taste

1 lb chicken breasts

1 large avocado, pitted and sliced

Directions

For the dressing

add pasteurized egg, lemon juice, mustard, Worcestershire sauce in a food processor or blender.

Blend well and while blender continues to run, slowly pour in 2 tablespoons olive oil and 1 tablespoon canola oil until dressing is well combined. Set aside.

For the salad

Heat your grill to medium-high (or place grill pan over medium-high heat.) Cut garlic clove in half and rub cut ends over each piece of pita bread.

Brush pita bread with olive oil and place oil side down on grill.

Brush other sides with oil. Grill each pita for 1 - 2 minutes (until pita is slightly charred but not burnt) and flip over and grill for another minute or so.

Remove from grill and cool slightly. Cut into strips.

Place Romaine halves on grill, cut-side down and grill about 2 minutes or until slightly charred.

Remove from grill and put aside.

Place chicken breasts in plastic bag and pound with mallet or heavy spoon until each piece is of even thickness.

Place each breast on the grill and brush with Caesar dressing (Warning: do not put brush back in dressing after touching raw chicken!)

Grill for about 5 -6 minutes per side or until meat thermometer reads 165 degrees Fahrenheit.

Remove chicken from grill and cool slightly. Cut into strips.

When ready to serve, divide pita strips, lettuce, chicken and avocado among four dinner plates or large bowls.

Drizzle with remaining dressing and sprinkle with extra Parmesan cheese, if desired.

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