Caesar Chicken Flatbread (Printable)

Golden flatbread with grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing—a delicious 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:

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.
06 - Top with additional Parmesan shavings and black pepper. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It satisfies both your pizza craving and your salad guilt in one beautiful bite.
  • The contrast between warm, crisp flatbread and cool, creamy lettuce is surprisingly addictive.
  • You can have it on the table in under half an hour, even on your busiest nights.
  • It feels fancy enough for guests but easy enough for a solo Tuesday dinner.
02 -
  • Let the chicken rest for a full 5 minutes before slicing or it will lose all its juices onto your cutting board.
  • Don't dress the romaine until you're ready to assemble, or it will wilt and lose that essential crunch.
  • If your flatbreads are thin, check them early in the oven so they don't turn into crackers before you're ready.
03 -
  • Grill the chicken instead of pan-cooking it for a smoky, charred flavor that takes this to the next level.
  • Use freshly grated Parmesan, not the pre-shredded kind, because it melts better and tastes infinitely richer.
  • If you're feeding a crowd, set up a flatbread bar and let everyone build their own with different toppings and dressings.
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