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Charred Chicken Caesar Flatbreads

May 24, 2024 | 0 comments

A juicy, charred chicken Caesar salad is ALWAYS a good idea, but piled on top of soft, fluffy flatbreads? GORGEOUS. This is such an easy recipe that’s perfect for busy weeknights, meal prep or entertaining. Plus, you can cook your chicken in the air fryer if you prefer.

Flatbread on a plate topped with Caesar salad, charred chicken pieces and creamy Caesar dressing.

There’s just something about a chicken Caesar salad. So often it’s disappointing (soggy lettuce and too much watery dressing), but when it’s done right? GLORIOUS. It has a bit of everything – crunch, umami, protein, creaminess – and it’s my go-to when I’m craving a substantial salad or for easy, crowd-pleasing entertaining.

Piling the salad on top of soft flatbreads is a great way to switch things up. They make a wonderful quick lunch or you can serve them up, sharing style, when entertaining.

Instead of the traditional croutons, I’m using crispy chickpeas as the crunchy element here (and this adds an extra hit of protein). You can crisp them up in the oven at the same time as the chicken and it’s well worth it. I highly recommend making a double quantity of the dressing – it makes a KILLER dipping sauce for crispy potato wedges, super easy halloumi fries, hot honey chicken tenders or you can just dollop it onto fresh bread (it’s amazing with this no-knead focaccia).

Ingredients

Chicken caesar flatbread ingredients laid out and labelled.
  • Chicken thighs. I love using thighs because they’re juicier than breasts when cooked, so less likely to dry out. If you prefer, you can use breasts.
  • Miso paste. One of my favorite, and most used ingredients, white miso paste adds a gorgeous umami flavor the dressing. If you can’t find it, use Dijon mustard.
  • Fish sauce. Typically, Caesar dressing uses anchovies, but they can be messy and a bit of a faff to chop up, so I’m swapping it for fish sauce for ease. Fish sauce is made from anchovies, so we’re still using them, just in a different form. You could also use Worcestershire sauce or soy sauce.
  • Lettuce. I’m using Romaine, but baby gem or gem lettuce works well too, as does iceberg. You can use anything with a good amount of crunch to it.
  • Aioli. Using aioli (garlic mayo) is another shortcut because it’s already flavored with garlic. I’m using my favorite egg-free garlic aioli (which you could easily whip up using the liquid from your chickpeas!) You could use regular mayo, or Greek yogurt instead.

How to make them

Mix your chicken marinade, then toss with the diced chicken. Arrange on a lined oven tray and pop into the oven until super charred and golden. Toss the chickpeas with the seasoning, then throw them in on a separate tray to crisp up.

While the chicken and chickpeas are in the oven, prep the salad topping. Mix your Caesar dressing, then cook the bacon until super crispy on the stovetop. Add your shredded lettuce, scallions, bacon, about half the dressing, grated parmesan, a good grind of black pepper to a bowl. Once the chickpeas are ready, add them, then mix the salad well.

Once the chicken is lovely and charred, divide the salad between your flatbreads, then top with the chicken. Finish with another drizzle of dressing, more parmesan and black pepper.

Chicken Caesar Flatbreads FAQs

Can I make the Caesar flatbreads in advance?

You can prep the individual elements in advance, and then assemble them when you’re ready to serve. This way, they’re great for meal prep. The cooked chicken will keep well for 4 days, stored in the fridge, as will the mixed salad. It won’t be quite as crunchy once you mix it with the dressing, so to keep the texture, mix the lettuce, scallions, chickpeas, bacon and parmesan, then mix the dressing through once you’re ready to serve.

Could I use chicken breasts?

Yes! I prefer to use thighs because they’re a juicier cut so are less likely to dry out in the oven, but breasts are perfectly fine to use too.

Can I cook the chicken breasts in the air fryer?

You can! Cook it at 400F/200C for about 15 minutes, giving it a shake around halfway through.

Watch how to make them

Like this recipe? Try these easy chicken ideas next

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day ๐Ÿ˜Š.

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Flatbread on a plate topped with Caesar salad, charred chicken pieces and creamy Caesar dressing.

Charred Chicken Caesar Flatbreads


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Description

A juicy, charred chicken Caesar salad is ALWAYS a good idea, but piled on top of soft, fluffy flatbreads? GORGEOUS. This is such an easy recipe that’s perfect for busy weeknights, meal prep or entertaining. Plus, you can cook your chicken in the air fryer if you prefer.

I love using these 2-ingredient dough soft flatbreads in this recipe, for an extra hit of protein.


Ingredients

Scale

For the flatbreads –

  • 1lb/500g chicken thighs, diced (boneless, skinless and free-range)
  • Olive oil
  • 1 tablespoon lemon juice
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • Black pepper
  • 1 x 14oz/400g can of chickpeas, drained
  • 1 teaspoon smoked paprika
  • 4 slices of streaky bacon
  • 1 Romaine lettuce, shredded
  • 3 scallions (spring onions), finely sliced
  • 4 large flatbreads (or wraps)

For the Caesar dressing –

  • 1/2 cup aioli or mayo
  • 1/4 cup grated parmesan cheese (plus extra to serve)
  • 1 teaspoon fish sauce
  • 1 teaspoon white miso paste
  • Black pepper


Instructions

  1. Marinate the chicken. Heat your oven to 480F/250C and line an oven tray with baking paper. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 teaspoons of dried thyme, the crushed garlic, 1 teaspoon of salt and a very good grind of black pepper to a large bowl. Mix to combine, then add the diced chicken and toss through the marinade. Set aside to marinate in the fridge for at least 30 minutes, and up to 24 hours (don’t stress if you don’t have time for this – you can cook it right away).
  2. Make the crispy chickpeas. Line a separate oven tray with baking paper and add the drained chickpeas. Sprinkle with 1 teaspoon of salt, 1 teaspoon of smoked paprika and 1/2 tablespoon of olive oil. Toss to coat the chickpeas, then transfer to the oven for 15 minutes, until lovely and golden and crispy.
  3. Cook the chicken.ย Arrange the marinated chicken on the lined oven tray on a single layer. Transfer to the oven and cook for 20 minutes, or until the chicken is looking golden and charred around the edges.
  4. Mix the dressing.ย While the chicken and chickpeas cook, add 1/2 cup of aioli, 1/4 cup grated parmesan cheese, 1 teaspoon of miso paste, 1 teaspoon of fish sauce and a very good grind of black pepper to a small bowl and mix to combine into a cohesive sauce.
  5. Prep the salad topping.ย Cook the chopped bacon in a frying pan over high heat until super crispy, about 5 minutes. Transfer to a mixing bowl along with the shredded lettuce, chopped scallions and the half of the crispy chickpeas once they’re ready. Add half the Caesar dressing to the salad and toss well to combine so that everything is coated.
  6. Assemble the flatbreads.ย Divide the dressed salad between the flatbreads, then top with the charred chicken pieces. Finish with another scattering of the crispy chickpeas, more grated parmesan, a dollop of the Caesar dressing and more black pepper.

Notes

AIR FRYER INSTRUCTIONS: You can cook the chicken in the air fryer if you prefer, for 12 – 15 minutes at 400F/200C.ย 

STORAGE INSTRUCTIONS:ย This is a wonderful recipe for prepping in advance. The cooked chicken will keep well for 4 days, stored in the fridge, as will the salad itself. To keep the texture nice and crunchy, I recommend not mixing the dressing through the salad until you’re ready to serve (but it’s still delicious either way!) You can also marinate the chicken up to 24 hours ahead of time if you like.

INGREDIENT NOTES:ย Use chicken breasts rather than thighs if you prefer. You can swap the miso paste for Dijon mustard if you can’t find it.

  • Prep Time: 10
  • Cook Time: 20
  • Category: fakeaways
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 flatbread
  • Calories: 845
  • Sugar: 7.6g
  • Sodium: 1385.9mg
  • Fat: 37g
  • Saturated Fat: 8.8g
  • Unsaturated Fat: 17.g
  • Trans Fat: 0g
  • Carbohydrates: 77.3g
  • Fiber: 7.8g
  • Protein: 48.9g
  • Cholesterol: 153.6mg

Welcome!

Iโ€™m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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