I’m bringing you another quick and easy weeknight meal this week. And it’s relatively healthy depending on how much Caesar dressing you use. But it’s not looking good for us seeing that our favorite bottled Caesar dressing is Newman’s Own which is 170 calories for 2 tablespoons.
This actually isn’t even a true recipe, just an idea that you can alter to your preferences. I’ve left most of the amounts for the ingredients blank since it really depends on how much of everything you like. I love marinating the chicken in a bit of the dressing. It makes the chicken tender and gives it a yummy tanginess. I definitely recommend grilling the chicken if your weather permits it. We have to settle for our little indoor grill for now but it’s still delicious that way.
I used to be a self-proclaimed salad hater until I got pregnant and decided to make better choices when it came to my eating habits. Now I even crave salad sometimes. Just sometimes…let’s not get carried away. These are light and refreshing and the addition of the pita makes them a little more special and satisfies the carb monster that lives within me.
Chicken Caesar Pitas
2 boneless, skinless chicken breasts
2 whole wheat pita pockets, cut in half(I get pitas at Wal-Mart that have flax and other good stuff in them but I can’t remember the brand)
¼ -½ head romaine lettuce, torn
Caesar dressing
Parmesan cheese, grated
Croutons (optional)
Freshly ground black pepper
1. Marinate chicken in about 3 tablespoons of dressing for 1-4 hours then grill until juices run clear. Let chicken rest for 5 minutes so that juices redistribute.
2. Meanwhile, combine romaine lettuce, desired amounts of dressing and parmesan , croutons and black pepper.
3. Thinly slice chicken and place in pita halves. Stuff with salad mixture and enjoy!
