Chicken Caesar Salad Flatbreads
Salad counts as salad no matter what, right? Like even if you put it on top of a cheesy, garlicky flatbread?
We’re playing with a fine line here, but I’m gonna say that these Chicken Caesar Salad Flatbreads totally count.
They’re just too tasty!
We adore these Stonefire Artisan Flatbreads. They come in packs of 2 and make for a super quick and versatile meal whenever you need one. Perfect for a weeknight dinner with whatever else is in the fridge, but also for fabulous as a party dish for a big group of people. Grab a bunch of flatbreads, cheeses, pizza toppings, veggies, sauce, etc. And let people build their own!
Plus, they keep super well in the freezer. This recipe makes 2 servings, which in this case is only 1 of the flatbreads. Just pop that other one in the freezer for another flatbread—or even just toast it up and cut into dippers for hummus or toast points for cheese for snack dinner some night!
Flatbreads for the win!
These Chicken Caesar Salad Flatbreads are super quick to pull together using a Flatbread, some grilled chicken and your favorite caesar dressing. Honestly, we make these whenever we know we should be having salad for dinner, but want something a little more!
- 1 Stonefire Artisan Flatbread
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 grilled chicken breast
- 1/4 cup mozzarella
- 4 tablespoons parmesan divided
- 1-2 romaine hearts
- 2 tablespoons Caesar dressing
- 1/4 cup croutons
- salt + pepper
Preheat the oven to 425º F.
Place the flatbread on a sheet pan. Drizzle with olive oil, then sprinkle on the garlic powder. Slice the grilled chicken into strips, then place on flatbread. Toss the mozzarella and 2 tablespoons of the Parmesan over the chicken. Bake for 10 minutes or until cheese gets melty.
While flatbread is in the oven, grab a large bowl. Rip the romaine heart into bite sized pieces, then add the Caesar dressing, croutons, remaining 2 tablespoons of Parmesan and a sprinkle of salt and pepper.
Remove the flatbread from the oven and let cool for 2 minutes. Cut in half, and place each on a plate. Top with a heaping pile of the Caesar salad and dig in!