Swap your croutons for grilled pita bread strips with this better-for-you Chicken Caesar Salad recipe.
[Disclosure: As a co-owner of The Recipe ReDux, I was compensated to co-manage this recipe contest with Toufayan Bakeries. I also received free samples of Toufayan pita bread. Thoughts and opinions are my own.]
I’ve talked about going through salad ruts here and here before but I must say, I’m always in the mood for a good Caesar salad. I also am partial to a chopped salad where all ingredients are showcased just as much as the greens.
So, when Toufayan Bakeries decided to do a sponsored recipe contest with The Recipe ReDux members, I thought about ways I could create a version of a chopped Caesar salad with their line of pita breads.#ad Upgrade your croutons: Grilled Chicken Caesar Pita Salad w. @Toufayan via @tspbasil #thereciperedux Click To Tweet
In case you are new to Toufayan Bakeries (like I was before this contest!), some info:
- Toufayan Bakeries is a U.S. family-owned bakery (since 1926) with more than 100 products available nationwide.
- Toufayan’s pita breads are based on old-world recipes using top quality, wholesome ingredients. Their pitas come in 8 varieties: Classic White, Whole Wheat, Organic Sprouted Whole Wheat, Multigrain, Low Carb, Sweet Onion, Oat Bran and Savory Garlic.
- Click HERE to find where Toufayan Pita Bread is sold near you.
So, the challenge for us ReDuxers was to use Toufayan Pita bread to make a recipe healthier. I decided to swap the usual croutons/oil-drenched bread pieces found in Caesar salad with pieces of flavorful grilled pita bread.
For both the nutrient profile and ingredient list, the Whole Wheat, Organic Sprouted Whole Wheat and Multigrain were my favorite of the six varieties of samples I received. One serving (in these varieties) provide 3 grams of fiber and 6 – 7 grams of protein per pita.
Ok, so how did they taste? I got to say, I was munching on them before grilling and they tasted deliciously fresh even with nothing on them. After a rub of garlic, a brush of olive oil and a few minutes on the grill, they became very flavorful and a worthy “crouton” stand-in.
In the end, I decided to grill everything in the salad – the pita bread, the chicken and the Romaine lettuce (if you haven’t had grilled Romaine yet, you are in for a treat.)Print
Grilled Chicken Caesar and Pita Salad
Swap your croutons for grilled pita bread strips with this better-for-you chicken caesar salad recipe.
- Yield: 4 servings. 1x
For the dressing:
- 1 pasteurized egg
- Juice from one small lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon canola oil
- 2 tablespoons grated Parmesan cheese
For the salad:
- 1 garlic clove
- 4 pieces of Toufayan Pita Bread (I used whole wheat and multigrain)
- 2 teaspoons olive oil
- 2 heads of Romaine lettuce, cut in half lengthwise
- Salt & pepper
- 1 pound chicken breasts
- 1 large avocado, pitted and sliced
- 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.
- 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° 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.
Other ideas for Toufayan pita that I’ve enjoyed:
- For breakfas,t I’ve been toasting the Whole Wheat and Organic Sprouted Pitas, spreading with peanut butter, sliced banana and honey
- We’ve used the Sweet Onion and Multigrain Pitas as a base for quick, individual pizzas. Place on foil, spread tomato sauce on top with your favorite toppings and then bake for about 10 minutes at 400 degrees Fahrenheit.
- One night I even replaced the taco shells with the Multigrain Pita and stuffed with leftover sloppy joe taco meat, mushrooms, tomatoes, lettuce, avocado and cheese.
Have you ever heard of Toufayan Bakeries? How do you usually serve pita bread?