top of page

Chicken Caesar pita with bacon and creamy horseradish

This pita-salad-sandwich is a great option for when you're on the go. It’s everything you want from a Caesar Salad with an unexpected kick from the horseradish. The croutons are soaked in white wine and garlic butter and then slowly dehydrated for the the perfect crunch. They’re so good. I kept the chicken pretty simple by sautéing in salt and pepper, and then the creamy dressing and crisp romaine round it out perfectly.

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield 2 Sandwiches

The Goods:

2 Pitas (with pocket)

2 chicken breasts, cut into 1 inch pieces

2 cups chopped romaine

1/2 cup bacon, diced into 1/4 inch pieces, cooked

1/2 cup shredded parmesan

4 tbsp Caesar Dressing

1 tbsp creamed horseradish

2 tbsp extra virgin olive oil

White Wine Butter Croutons

2 tsp kosher salt divided

1/2 tsp course ground black pepper

squeeze of lemon juice

Croutons Method:

  1. Cut one baguette into one inch cubs and set aside uncovered over night.

  2. The next day, preheat your oven to 350 degrees.

  3. In a small sauce pot, pour one cup of cooking white wine. Turn the pot on high and bring to a boil. Once alcohol is cooked out of the wine (about two minutes at a rolling bowl), add two tbsp of butter. Once the butter is melted, pour mixture over stale baguette cubes. Add one tsp kosher salt and stir. Stir until wine is fully absorbed by the baguette.

  4. Place on a sheet pan lined with parchment paper. Bake until golden brown and crunchy (roughly 20 minutes).

The Method:

  1. Season chicken with one tsp of kosher salt and half a tsp of black pepper. Drizzle two tbsp of olive oil into a frying pan turned to high heat. Cook the chicken on high heat until fully cooked. It should take 5-10 minutes. Remove from heat and set aside.

  2. In a small bowl, mix together the creamed horseradish and Caesar dressing.

  3. Place both pitas in a warm oven. Remove once pitas are warm. Rip or slice off the tops to open the pita pocket. I recommend dipping the discarded pita tops into any leftover dressing.

  4. In a large salad bowl, mix together the chicken, bacon, romaine, parmesan, croutons, and squeeze of fresh lemon juice. Add the dressing and mix together until everything is incorporated.

  5. With a spoon, fill the pitas with your salad. Enjoy!


Anchor 1

Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Pinterest
bottom of page