And thus began our weeks of chicken. We'd begin the week with a roast chicken, and then I would stretch that out for as many nights as I could. We had chicken fried rice, chicken wraps, chicken stirfry, chicken and pasta..... But with the warm weather we've been having, one of my favorite uses of chicken was turning it into chicken caesar salad.
I've been eating a ton of salads this summer. There's just something about the cool greens on a hot day. And I've been throwing everything in them. My current summer fave is actually a caesar with feta and watermelon thrown in. But Thatboy isn't a fan, so most of the time I only make that one for my lunch.
I've also become a huge fan of "pizza salads" or "salad pizzas." I've loved these ever since high school when I became addicted to CPK's tricolore pizza salad - a super thin pizza crust topped with a fresh salad. To make it at home, I use a toasted pita which has the same consistency as the thin crust pizza. Thatboy takes his toasted pita and crumbles it, so it becomes more crouton like.
Chicken Caesar Salad
- 2 pitas, quartered
- 1 1/2 cups shredded chicken
- 1 head romaine lettuce, torn into bite size pieces
- 1/4 cup Caesar dressing
- 1/4 cup Parmesan cheese
- Toss the pita quarters in olive oil and toast.
- Combine the shredded chicken, lettuce, dressing, and cheese.
- Mix thoroughly until all leaves are evenly coated.
- Serve with toasted pita.