Caesar Chicken Flatbread (Printer-Friendly)

Crisp flatbread with juicy grilled chicken, romaine, Parmesan, and creamy Caesar dressing. A perfect pizza-salad fusion.

# What You'll 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
12 - Freshly ground black pepper to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges

# How To Make It:

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 sheet.
02 - Bake for 5 minutes until warmed and slightly crisp.
03 - 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.
04 - Allow chicken to rest for 5 minutes, then slice thinly.
05 - In a large bowl, toss chopped romaine with Caesar dressing until lightly coated.
06 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with dressed romaine, sprinkle with Parmesan, and add cherry tomatoes if desired.
07 - Garnish with additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like indulgence but feels light enough that you don't need a nap afterward.
  • Everything comes together in under half an hour, even if you're moving slow.
  • You can prep the chicken ahead and assemble it right before serving, which saves you during busy weeknights.
  • It's one of those meals that works just as well for lunch with friends as it does for a quick family dinner.
02 -
  • If you overbake the flatbread, it turns into a cracker and the toppings slide right off, pull it out when it's just barely crisp.
  • Don't dress the salad too early or it will wilt and lose that satisfying crunch you're going for.
  • Resting the chicken after cooking isn't optional, cutting it too soon and all the juices run out onto your cutting board instead of staying in the meat.
03 -
  • Use a cast iron skillet for the chicken if you have one, it gets a better sear and keeps the meat juicy.
  • Grate your Parmesan right before you use it, the flavor is sharper and it melts into the warm chicken beautifully.
  • If your flatbreads are thin, check them at 3 minutes instead of 5 so they don't overcrisp.
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