Saturday, June 5, 2010

Caesar Salad Pita

This is a Paula Deen recipe

Caesar Salad Pita
Makes 4 servings

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon soy sauce
3 cloves garlic, minced
4 boneless skinless chicken breasts
4 large pita rounds, halved
Chopped romaine lettuce
Caesar Dressing (recipe follows)
Grated parmesan cheese

In a heavy duty zip top resealable bag, combine oil, lemon juice, mustard, soy sauce and garlic; add chicken breasts. Seal bad, and refrigerate 2 hours.

Preheat oven to 350. Line a rimmed baking sheet with heavy-duty aluminum foil. Remove chicken from marinade, discarding marinade. Place chicken on prepared baking sheet. Bake 25 to 30 minutes, or until done. Thinly slice chicken, set aside.

Stuff pita halves with romaine lettuce. Top evenly with chicken, caesar dressing and grated parmesan cheese. Serve immediately.

Caesar Dressing
Makes about 1 cup

2/3 cup mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, minced
1/4 teaspoon black pepper

In a medium bowl, whisk everything together. Cover and chill.

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