For the first time ever in my blogging career I am at a loss for words. I guess I am just WAY to tired or it is just WAY too late. Maybe I am still trying to recuperate from a long stressful week at work last week or from traveling over the weekend. But whatever it is I am just going to get to it.
This is the second recipe from the Semi-Homemade Grilling cookbook. I love chicken caesar salads and pitas so I knew I wanted to give this version a try. I have to admit that I was a little skeptical of how the melted cheese and the room temperature lettuce would taste together, but of course it was great. This was a fast meal that I think would be easier and faster not doing it on the ‘traditional’ grill. A fast, tasty, low ingredient meal is perfect to have on hand for those busy and tiring nights!
Notes: The original recipe says to use a pizza crust but I thought the pitas bread would work better for holding and serving individual ‘pita pizzas.’ Plus I love pita bread!
Side Note: Briannas Home Style Asiago Cesar Dressing is by far one of my favorite cesar dressings especially of the premade/store bought stuff. LOVE IT! I could totally just drink it from the bottle. It is a little bit more expensive than some of those other brands but TOTALLY worth the extra couple of dimes. In my humble opinion this dressing is what made this chicken cesar salad pizza pitas ROCK!
Chicken Caesar Salad Pizza Pitas
Prep Time: 5 minutes Cook Time: 20 min Serves: 4
3/4 pound chicken tenders
1/2 cup Caesar salad dressing, plus 2 tablespoons
4 pita bread
1 cup shredded Italian blend cheese
1/2 cup shredded Parmesan
4 cups hearts of romaine, shredded
1 tablespoon lemon juice
1/4 cup Caesar salad dressing
1 cup seasoned croutons
In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pita bread with remaining 2 tablespoons of dressing and top with Italian cheese and 1/4 cup Parmesan cheese; set aside.
Remove chicken from marinade and cook on hot oiled grill, George Forman, on in a saute pan for 3 to 4 minutes per side or until just done.
While chicken is cooking, place cheese topped pita bread under broiler or in a toaster oven to toast and melt cheese; approximately 8 minutes.
Once chicken is done cooking, cut into bite sized chunks. Toss shredded romaine with lemon juice. Add 1/4 cup dressing, 1/4 cup Parmesan cheese, and prepared chicken. Toss and set aside.
Remove pitas from oven when ready. Top with salad and garnish with croutons. Serve immediately.
adapted from Sandra Lee Semi-Homemade Grilling