Prep Time: 10 minutes
Cook Time: 10 – 12 minutes
Yield: 12 cups; 6 x 2 cup servings of salad, 4 oz grilled chicken, and 1 pita bread


  • Spicy Kefir Caesar Dressing (Dressing Yield: ¾ cup):
  • 1 chipotle pepper in adobo
  • 1 large clove garlic
  • ½ tsp anchovy paste
  • 2 Tbsp fresh lime juice
  • ½ cup lowfat kefir
  • 2 Tbsp extra virgin olive oil
  • ¼ tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1.5 lbs boneless skinless chicken breasts
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 6 mini whole wheat pitas, about 4 inches in diameter
  • Eat-Clean cooking spray
  • 2 heads hearts of romaine, halved and cut into 1 ½-inch strips
  • 6 tsp cotija cheese, crumbled
  • Lime wedges, for garnish


  1. Preheat a grill or grill pan to medium high heat.
  2. In a blender, place all Caesar Dressing ingredients and blend on high speed for 1 minute until smooth and thoroughly combined. Set aside.
  3. Spray both sides of the chicken breasts with Eat-Clean cooking spray and season with ½ tsp sea salt and ¼ tsp freshly ground black pepper. Place on grill and cook 5 – 6 minutes on each side until cooked through. Remove cooked chicken to a cutting board to rest.
  4. Spray the top side of the pitas with Eat-Clean cooking spray and season with a small pinch of sea salt and freshly ground black pepper. Place on grill for 1 – 2 minutes until marks appear. Remove and set aside.
  5. Place cut romaine hearts in a large bowl and toss with ½ cup of the Caesar Dressing. Divide salad among 6 plates, about 2 cups per serving. Thinly slice the chicken breasts across the grain and divide among the plates, fanning out on the side of the lettuce. Drizzle remaining ¼ cup of dressing over the chicken and sprinkle 1 tsp of cotija cheese over each salad. Serve with the grilled pitas and lime wedges, for squeezing over the top of the salad.