Grilled Chicken Caesar Flatbread (Printable version)

Crisp flatbread with grilled chicken, fresh romaine, Caesar dressing, and parmesan. Ready in 30 minutes.

# Ingredient List:

→ Flatbread Base

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 1 tablespoon olive oil

→ Grilled Chicken

03 - 2 boneless, skinless chicken breasts
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 2 cups chopped romaine lettuce
10 - 1/2 cup Caesar dressing
11 - 1/3 cup freshly grated parmesan cheese
12 - 1/2 cup cherry tomatoes, halved (optional)
13 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F (220°C).
02 - Brush flatbreads lightly with olive oil and arrange on a baking sheet.
03 - In a mixing bowl, toss chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper until evenly coated.
04 - Grill chicken on a preheated grill or grill pan over medium-high heat for 5–6 minutes per side until fully cooked. Rest for 5 minutes, then slice thinly.
05 - Bake flatbreads in preheated oven for 5–7 minutes until crisp and golden. Remove and cool slightly.
06 - Toss chopped romaine lettuce with half of the Caesar dressing in a bowl.
07 - Top each warm flatbread with dressed lettuce, sliced grilled chicken, remaining Caesar dressing, parmesan cheese, and cherry tomatoes if desired.
08 - Season with additional black pepper to taste. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The contrast between the warm crispy flatbread and the cold tangy greens is honestly perfect.
  • You can make it as light or as hearty as you want depending on how much chicken and cheese you pile on.
  • Leftovers reheat surprisingly well if you keep the lettuce separate.
02 -
  • Let the chicken rest after grilling or you'll lose all that juicy flavor the second you slice into it.
  • Don't dress the lettuce until you're ready to assemble, or it'll wilt and get soggy sitting around.
  • If your flatbreads are thicker, add a couple extra minutes in the oven so they crisp up properly.
03 -
  • Add crumbled bacon or a couple of anchovy fillets on top if you want a salty, savory punch.
  • Grate your parmesan fresh right before serving, it makes a bigger difference than you'd think.
  • If you're feeding a crowd, double the recipe and set everything out so people can build their own.
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