Grilled Chicken Caesar Flatbread

There was a Tuesday night when I had leftover grilled chicken in the fridge and zero patience for anything complicated. I grabbed a couple of flatbreads from the pantry, thinking I'd just warm them up with cheese. But then I spotted the romaine and that half-used bottle of Caesar dressing, and something clicked. What came out of the oven that night wasn't just dinner, it was the kind of meal that made me forget I was tired. Now it's my go-to whenever I want something that feels like I tried, but didn't really.

I made this for a small gathering once, slicing the flatbreads into strips and piling them on a wooden board. People kept coming back for more, and I loved that I didn't have to explain what it was. Everyone just got it. One friend said it tasted like the best part of a Caesar salad met pizza, and honestly, that's exactly right. It disappeared faster than I expected, and I've never served it without getting asked for the recipe.

Ingredients

• Flatbreads (naan or pre-baked pizza crusts): Naan works beautifully because it gets crispy on the edges but stays soft enough to fold, and you can find it at most grocery stores.
• Olive oil for brushing: This is what turns the flatbread golden and keeps it from drying out in the oven.
• Boneless, skinless chicken breasts: They grill up fast and slice thin, but if you have leftover rotisserie chicken, use that and skip the grill entirely.
• Garlic powder and Italian herbs: These bring just enough flavor without overpowering the Caesar vibe.
• Romaine lettuce: It has the right crunch and doesn't wilt immediately when it hits the warm flatbread.
• Caesar dressing: Store-bought is fine, but if you have a favorite homemade version, this is a great place to use it.
• Freshly grated parmesan: The pre-grated stuff works in a pinch, but fresh parmesan melts a little and tastes sharper.
• Cherry tomatoes (optional): They add a pop of color and a bit of sweetness that balances the tangy dressing.

Instructions

Get the oven ready:

Preheat your oven to 425°F so it's hot enough to crisp the flatbreads without drying them out. This step matters more than you'd think.

Prep the flatbreads:

Brush each flatbread lightly with olive oil and set them on a baking sheet. Don't skip the oil or they'll turn out tough instead of golden.

Season the chicken:

Toss the chicken breasts in a bowl with olive oil, garlic powder, Italian herbs, salt, and pepper until they're evenly coated. It takes less than a minute and makes a big difference.

Grill the chicken:

Heat your grill or grill pan over medium-high and cook the chicken for 5 to 6 minutes per side until it's cooked through and has nice grill marks. Let it rest for 5 minutes before slicing so the juices don't run out.

Bake the flatbreads:

Slide the flatbreads into the oven for 5 to 7 minutes until they're crisp and starting to turn golden at the edges. Keep an eye on them because they can go from perfect to overdone fast.

Dress the lettuce:

Toss the chopped romaine with half the Caesar dressing in a bowl. This keeps the lettuce from getting soggy and gives every bite flavor.

Assemble and serve:

Top each warm flatbread with the dressed lettuce, sliced chicken, a drizzle of the remaining Caesar dressing, parmesan, and cherry tomatoes if you're using them. Finish with a crack of black pepper, slice, and serve right away while it's still warm.

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One evening I made this on a whim and ate it outside on the porch while the sun went down. It wasn't a special occasion, just a regular weeknight. But something about the combination of warm bread, cool lettuce, and that salty-tangy dressing made it feel like more. I remember thinking that good food doesn't need a reason, it just needs to taste right in the moment.

Make It Your Own

You can add crumbled bacon on top for extra richness, or tuck in a few anchovy fillets if you want that traditional Caesar punch. I've also used grilled shrimp instead of chicken when I had it on hand, and it was just as good. If you're feeding someone who doesn't eat meat, try roasted chickpeas or grilled portobello mushrooms. The flatbread is a canvas, so don't be afraid to experiment.

Storage and Leftovers

This is best eaten fresh, but if you have leftovers, store the components separately. Keep the grilled chicken and dressed lettuce in the fridge, and the flatbread in an airtight container at room temperature. When you're ready to eat again, just warm the flatbread in the oven for a few minutes and reassemble. It won't be quite as crisp as the first time, but it's still satisfying.

Serving Suggestions

I like to slice these into strips and serve them as an appetizer when people come over, but they work just as well as a full meal with a simple side salad or some roasted vegetables. A glass of chilled Sauvignon Blanc pairs beautifully, or if you're keeping it casual, sparkling water with a wedge of lemon does the job.

• Cut into strips for a party platter that looks impressive but took almost no effort.
• Serve whole for a sit-down lunch or light dinner that feels complete.
• Pair with a crisp white wine or something bubbly to keep it fresh and bright.

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This recipe has a way of turning an ordinary night into something you actually look forward to. I hope it does the same for you.

Recipe FAQ

→ Can I use store-bought rotisserie chicken instead of grilling?

Absolutely. Rotisserie chicken saves time and delivers excellent flavor. Simply shred or slice the meat and warm it gently before assembling. This cuts total preparation time to about 15 minutes.

→ What's the best way to keep the flatbread crispy?

Brush flatbreads with olive oil before baking at 425°F for 5–7 minutes until they're golden and crispy. Assemble toppings while the bread is still warm, and serve immediately to maintain that satisfying crunch.

→ How do I make homemade Caesar dressing?

Blend mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste (optional), and grated parmesan. Add salt, pepper, and a touch of Dijon mustard. Thin with water if needed for desired consistency.

→ Are there vegetarian alternatives for this flatbread?

Yes. Replace chicken with grilled portobello mushrooms, crispy tofu, or chickpeas seasoned with garlic and Italian herbs. The Caesar toppings and assembly remain the same, creating a satisfying vegetarian option.

→ What allergens should I be aware of?

Traditional versions contain wheat from flatbread, milk from parmesan and dressing, eggs in Caesar dressing, and fish if using anchovy-based dressing. Check all store-bought components for cross-contamination warnings.

→ Can I prepare components ahead of time?

Grill chicken 2–3 hours ahead and refrigerate. Prepare Caesar dressing the day before. Assemble just before serving to keep flatbread crisp and flavors fresh. Slice chicken as you work for best results.