Caesar Chicken Flatbread (Print)

Golden flatbread topped with juicy grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing in just 27 minutes.

# Components:

→ 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 (optional)
12 - Freshly ground black pepper, to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges (optional)

# Directions:

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

# Expert Advice:

01 -
  • It feels like cheating because it comes together faster than most takeout orders.
  • You get the satisfaction of both pizza and salad without having to choose.
  • Even picky eaters who claim they hate salad will devour this.
  • It reheats surprisingly well for lunch the next day if you keep the greens separate.
02 -
  • Don't skip the resting time for the chicken or it will leak juice all over your flatbread and make it soggy.
  • Dress the lettuce right before assembling, not earlier, or it will wilt and lose its crunch.
  • If your flatbreads are thin, watch them closely in the oven because they can go from crisp to burnt in under a minute.
03 -
  • Use a cast iron skillet for the chicken if you have one, the heat retention gives you a better sear.
  • Grate your own Parmesan instead of buying pre-grated, it melts better and tastes sharper.
  • If you're feeding kids, go easy on the dressing and let them add more at the table.
Back