Chicken Caesar Flatbread (Printable)

Golden flatbread with grilled chicken, fresh romaine, Caesar dressing, and parmesan. A light lunch or shareable appetizer in 30 minutes.

# What You'll Need:

→ Flatbread

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

→ 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:

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

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent way more time on it.
  • The crispy warm flatbread contrasts beautifully with the cool creamy Caesar salad on top.
  • It's endlessly adaptable to whatever proteins or greens you have on hand.
  • Cleanup is minimal since you're mostly assembling rather than cooking from scratch.
02 -
  • Don't dress all the lettuce at once or it will wilt on the hot flatbread, use just enough to lightly coat and save extra for drizzling.
  • Resting the chicken after grilling is not optional, cutting into it too soon releases all the moisture and you'll end up with dry slices.
  • If your flatbreads are thin, check them at 4 minutes because they can go from perfect to burnt very quickly.
03 -
  • Warm your serving platter in a low oven for a few minutes so the flatbread stays crisp longer after you assemble it.
  • If you're making this for a crowd, prep the chicken and flatbreads ahead of time and assemble everything just before serving so nothing gets soggy.
  • Use a pizza cutter to slice the finished flatbread cleanly without dragging the toppings around.
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