Ingredients

1 large chicken breast, cubed

4 chicken thighs, cubed

1 serrano, chopped

2 scallions, chopped

1 lemon, zest only (no juice)

½ tsp white pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

⅓ cup parmigiano reggiano

4 thick pitas

Romaine hearts, to taste

Lemon slices, for serving

1 egg yolk

1 tsp dijon mustard

½ garlic clove

3 anchovies

¼ cup parmigiano reggiano, freshly grated (plus more for shaving over the salad)

¼ tsp Worcestershire sauce

1-2 squirts of Tabasco

1 dash Maggi seasoning

½ lemon (adjust to taste, plus more for serving)

½ cup olive oil

Salt and pepper, to taste

Instructions

Step 1: Prepare the dressing by adding the egg yolk, dijon mustard, garlic, and anchovy paste to a bowl. Mix well until combined.

Step 2: Stir in the grated parmigiano reggiano, Worcestershire sauce, Tabasco, Maggi seasoning, and a small squirt of lemon juice. Taste and adjust the lemon as needed.

Step 3: Slowly emulsify the olive oil into the dressing mixture until it becomes smooth and creamy. Season with salt and pepper to taste.

Step 4: Add the cubed chicken, serrano, scallions, lemon zest, white pepper, garlic powder, onion powder, kosher salt, and ⅓ cup parmigiano reggiano to a food processor. Process until the mixture is smooth and well combined.

Step 5: Cut each pita in half to create taco-sized bases.

Step 6: Divide the chicken mixture evenly among the pita halves, spreading it well over the surface.

Step 7: Drizzle a little olive oil on the chicken side of each pita. Heat a griddle or frying pan over medium-high heat, then sear the pitas chicken-side down until golden brown, about 5 minutes. Press down frequently with a spatula for an even sear.

Step 8: Finely chop the romaine hearts. Toss them with the prepared Caesar dressing until well coated.

Step 9: Top each chicken smash taco with the dressed romaine salad. Add extra parmigiano reggiano shavings and a grind of black pepper. Serve immediately with lemon slices on the side.

Tips & Variations

For extra heat, add more serrano or a dash of cayenne pepper to the chicken mixture.

You can substitute pitas with small flour tortillas if preferred.

Use freshly grated parmigiano reggiano for the best flavor in both the chicken mixture and the dressing.

If you don’t have anchovies, try using a teaspoon of anchovy paste or omit them for a milder taste.

FAQs

Can I make the chicken mixture ahead of time?

Yes, you can prepare and store the chicken mixture a day in advance. Keep it refrigerated and allow it to come to room temperature before cooking for even searing.

What can I use if I don’t have a food processor?

If you don’t have a food processor, finely chop the chicken and other ingredients by hand or use a blender in short pulses, being careful not to overmix the meat.