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Smashed Chicken Caesar Tacos

1 cup Greek yogurt

4 Tbsp. Halladay’s Garlic Parmesan Dip & Seasoning Blend, divided

Juice of one lemon

1 Tbsp. capers, drained and rinsed

1 Tbsp. olive oil

3 cups chopped romaine lettuce

1 lb. ground chicken

6 to 8 small sandwich wraps or soft taco shells

Olive oil, for cooking

Grated parmesan cheese, optional

Make the dressing by combining the Greek yogurt, 2 Tbsp Garlic Parmesan Seasoning (reserving the rest for later), lemon juice, capers and olive oil; mix until smooth and creamy.

In a small bowl combine lettuce with desired amount of dressing, toss to coat.
Mix ground chicken with remaining 2 Tbsp. Garlic Parmesan Seasoning. Spread the chicken mixture across the tortillas or wraps in a thin layer.

Heat a skillet over high heat and add a drizzle of oil. Place each tortilla or wrap, chicken side down, into the pan. Use a spatula to press it firmly down and cook for 2 to 5 minutes. Flip and cook for another minute or two to brown the other side.
Remove from pan; add a drizzle of the dressing on the chicken, then top with the lettuce mixture. Add a sprinkle of parmesan cheese, if desired. Serve immediately.

SIMILAR RECIPES
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Garlic Parmesan Dip

1 cup sour cream, or Greek yogurt

1 cup regular or light mayo

2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

2 Tbsp grated Parmesan Cheese

1 to 2 Tbsp chopped black olives, optional

Blend all ingredients and let sit at least one hour before serving.

Parmesan Spinach Dip
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Parmesan Spinach Dip

1 cup plain Greek yogurt

1/2 cup light mayo

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 package frozen spinach, thawed and well drained

1/2 cup parmesan cheese, grated

Combine all ingredients. Let chill.

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Garlic Parmesan Antipasto Salad

1 lb rotini or bow tie pasta

½ lb salami, chopped

1 can artichoke hearts, quartered

2 cups cherry tomatoes, halved

1 cup kalamata or black olives, pitted and halved

½ lb provolone cheese, sliced and chopped

½ red onion, thinly sliced

½ cup grated parmesan cheese, optional

  For the vinaigrette:

1 cup olive oil

½ cup red wine vinegar

2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend

Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.  

Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.

Chicken and Farro with Blistered Tomato Sauce
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Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

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