Caesar Chicken Flatbread (Printable)

Golden flatbread with grilled chicken, romaine, Parmesan, and Caesar dressing. A perfect pizza and salad fusion.

# What You Need:

→ Flatbread Base

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

→ Grilled 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)

# How-To:

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 4-5 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 Caesar salad mixture, sprinkle with Parmesan, and add cherry tomatoes if desired.
06 - Add additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • You get the satisfaction of pizza night with the freshness of a big Caesar salad in every bite.
  • It cooks faster than delivery and uses ingredients you probably already have on hand.
  • The contrast between warm flatbread and cool, crunchy lettuce makes every mouthful interesting.
  • It's endlessly customizable depending on what's in your fridge or who you're feeding.
02 -
  • Don't overdress the romaine or it will make the flatbread soggy within minutes, toss lightly and add more dressing on the side if needed.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving the meat dry and the flatbread wet.
  • Use parchment paper on your baking sheet or the flatbreads will stick and tear when you try to remove them.
03 -
  • Grate your Parmesan fresh from a block, it melts better and tastes sharper than anything pre shredded.
  • If your flatbreads are thin, watch them closely in the oven because they can go from crisp to burnt in under a minute.
  • A little anchovy paste stirred into store bought Caesar dressing will make it taste homemade without the extra work.
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