# Ingredient List:
→ For the Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - ½ tsp garlic powder
06 - ½ tsp paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Cooking spray
→ For the Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup shaved Parmesan cheese
13 - ½ cup cherry tomatoes, halved
14 - Freshly ground black pepper, to taste
→ For Assembly
15 - 4 pita breads, warmed
16 - Extra Caesar dressing, for drizzling
17 - Lemon wedges
# How-To Steps:
01 - Place chicken strips in buttermilk for at least 15 minutes, up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allowing excess to drip off. Press each strip firmly into breadcrumb mixture to coat evenly.
04 - Arrange coated strips in a single layer in air fryer basket. Lightly mist with cooking spray and cook at 400°F for 10-12 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
05 - Combine chopped romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes in a large bowl. Toss until evenly coated.
06 - Heat pita breads in a dry skillet over medium heat for 30 seconds per side or microwave for 15 seconds. Carefully slice open to create pockets.
07 - Fill each pita pocket with Caesar salad mixture and 2-3 crispy chicken strips. Drizzle with additional Caesar dressing and serve with lemon wedges on the side.
