Caesar Chicken Flatbread (Print)

Crisp flatbread with grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing. A perfect fusion of pizza and salad in 27 minutes.

# Ingredients:

→ Flatbread

01 - 2 large flatbreads or naan
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 small boneless, skinless chicken breasts
04 - 1 teaspoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Caesar Topping

08 - 4 cups chopped romaine lettuce
09 - 1/3 cup Caesar dressing
10 - 1/4 cup freshly grated Parmesan cheese
11 - 1/2 cup cherry tomatoes, halved
12 - Freshly ground black pepper to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both sides of flatbreads lightly with olive oil. Place on prepared baking sheet and bake for 5 minutes until warmed and slightly crisp.
03 - While flatbreads bake, heat 1 teaspoon olive oil in a skillet over medium-high heat. Season chicken breasts with garlic powder, salt, and black pepper. Cook 4 to 5 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice thinly.
04 - In a large bowl, toss chopped romaine with Caesar dressing until lightly coated.
05 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with dressed Caesar salad, sprinkle with Parmesan, and add cherry tomatoes if desired.
06 - Finish with additional Parmesan shavings and black pepper. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like youre cheating the system, getting salad and dinner in one crispy, cheesy bite.
  • Cleanup is shockingly minimal for something that looks this put together.
  • You can prep the chicken ahead and assemble it in under ten minutes when hunger strikes.
  • Kids who dodge salad will devour this without protest.
02 -
  • If you dress the salad too early, it will wilt and turn soggy by the time you assemble, so wait until the last minute.
  • Resting the chicken before slicing keeps the juices inside instead of all over your cutting board.
  • Dont skip brushing oil on both sides of the flatbread or the bottom will stay pale and floppy.
03 -
  • Use a meat mallet to pound the chicken breasts to an even thickness before cooking so they cook through at the same rate.
  • If your flatbread is too thick, roll it out a bit thinner before baking for a crispier base.
  • Grate your own Parmesan right before using it, the flavor is sharper and it melts better than the pre-grated stuff.
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