• 6servings
  • 20minutes
  • 562calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breast halves

  2. 1 teaspoon garlic powder

  3. 1 teaspoon dried thyme

  4. 1 teaspoon dried rosemary

  5. 3 slices bread, cut into 1/2 inch cubes

  6. butter flavored cooking spray

  7. 1 teaspoon garlic salt

  8. 1 teaspoon dried parsley

  9. 1/2 pound bacon

  10. 1 large head romaine lettuce leaves, torn into bite size pieces

  11. 1 (8 ounce) bottle bottled Caesar salad dressing

  12. freshly grated Parmesan cheese to taste

  13. salt and black pepper to taste

  14. 1 (10 ounce) package (6-inch) pocket pita bread, halved

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.

  3. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.

  4. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.

  5. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.

  6. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.


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