Caesar Chicken Flatbread (Print Version)

Crisp golden flatbread with grilled chicken, fresh 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. 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 lettuce with Caesar dressing until lightly coated.
04 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with Caesar salad mixture and sprinkle with Parmesan cheese. Add cherry tomatoes if desired.
05 - Top with additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under half an hour, making it perfect for weeknights when youre too hungry to wait.
  • The contrast between warm, crispy flatbread and cool, crunchy salad feels like a treat every single time.
  • You can prep the chicken ahead and turn this into a five minute assembly job.
  • It satisfies both pizza cravings and salad goals in one beautiful bite.
02 -
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry and the flatbread soggy.
  • Dont overdress the romaine, a light coating is all you need because the dressing will pool on the flatbread and you can always add more at the table.
  • Bake the flatbreads just until theyre crisp, not hard, so they stay sturdy but still have a little chew.
03 -
  • Grill the chicken instead of pan cooking it for a smoky flavor that takes this flatbread to another level.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top for a restaurant quality finish.
  • If your Caesar dressing is too thick, thin it with a splash of lemon juice or water so it coats the lettuce evenly without clumping.
Go Back