I have written here before about how big of fans we are about rotisserie chickens at our house, especially when I haven’t planned much ahead. We do lots of different things with the rotisserie chicken, so I thought I would start sharing them here in case they might be helpful for anybody else.

This one requires a little bit of thinking ahead, but, on the night of, it comes together lickety-split. We try to make our dough on Sundays, so that we have it ready to go for an easy pizza/pita/flatbread night. Add in the simplicity of a rotisserie chicken, and dinner is a breeze!

Whole Wheat Chicken Caesar Pitas

Ingredients
Batch of Artisan Bread – any recipe would work, but I typically use the Whole Wheat Olive Oil version here
Several handfuls of spring mix, romaine or other lettuce of your choice
Small red onion, sliced
Shredded chicken from the rotisserie chicken (amount depends on how many people you’re serving)
For the dressing:
1/2 cup Parmesan cheese, shredded
1 clove of garlic, chopped
1/2 lemon, juiced
1 tsp hot sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/3 cup olive oil
Salt and pepper to taste

Directions

  1. Preheat a pizza stone in a 500 degree oven.
  2. Take out an orange-sized piece of dough and roll it out as thin as you can get it. Repeat for as many pitas as you plan to make. I usually have to use quite a bit of flour to get the dough to roll out without sticking.
  3. While you’re waiting for the oven to preheat fully, make the dressing by combining all of the ingredients in a food processor, drizzling in the olive oil at the end. (if you don’t have a food processor, a jar shaken vigorously works just as well).
  4. Once the oven is fully preheated, quickly slide the dough onto the pizza stone. My stone is big enough that it can fit two pitas at once without crowding. I have to keep an eye on the pitas, but they usually take around 7-8 minutes. They should puff up, but don’t be discouraged if they don’t fully puff up – they’re still delicious! Once the first batch is done, remove the pitas from the oven and wrap them in a kitchen towel to hold in the steam. Do the same with the remaining pitas, depending on how many you plan to make.
  5. Once all of your pitas are finished, lay out your fixins (the lettuce, dressing, onions and any other additions of your choosing), and let your family assemble their own.

Excuse the terrible picture – my camera battery was dead, and I was hungry!

Advertisements