Chicken Caesar Salad Pitas

Your favorite chicken Caesar salad served in a handy pita pocket, with yogurt-marinated grilled chicken, romaine lettuce, cherry tomatoes, and flavorful yogurt-Caesar dressing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In bowl, combine yogurt, garlic, lemon juice, mustard, salt, & pepper; whisk until smooth to make dressing.

Step 2

Spoon 1/4 cup dressing into zipper bag. (For chicken marinade.) With remaining dressing, stir in Parmesan cheese; cover & refrigerate until ready to use.

Step 3

Slice chicken breast diagonally into long, 3/4” wide strips; place into zipper bag with marinade. Seal, then squeeze bag until chicken is evenly coated. Refrigerate (3 hr. - overnight.)

Step 4

Remove from refrigerator about 30 min. before you plan to cook it. Meanwhile, preheat & lightly oil the grill.

Step 5

Remove chicken from bag, scraping off excess marinade. Cook, flipping only once, until both sides are browned (internal temperature (measured using a digital thermometer reads 165F.) Remove from heat & cool slightly; cut into bite-sized pieces.

Step 6

Wash & dry romaine; cut crosswise into 1/2” wide ribbons. Place in a bowl with 1/2 cup of reserved yogurt dressing; toss until evenly coated.

Step 7

To warm pita, wrap in a single layer of damp paper towels; place on microwave-safe plate. Stretch plastic wrap tightly over top. Microwave (30 sec.) until pita is heated through. [Carefully remove plastic wrap (it will release hot steam.)]. Slice each pita in half & gently pry pocket open.

Step 8

Spread spoonful of yogurt dressing in bottom of each pita; stuff with lettuce, tomatoes, & grilled chicken. Enjoy immediately!

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