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.
Table of Contents
- Chicken Caesar Flatbreads, at a Glance
- Everything is Better in Flatbread Form
- Ingredients You’ll Need
- How to Make Chicken Caesar Flatbreads
- Kate’s Speedy Tip
- Chicken Caesar Flatbreads FAQs
- Watch How to Make the Flatbreads
- Like this recipe? Try these easy chicken ideas next
- Charred Chicken Caesar Flatbreads Recipe
Chicken Caesar Flatbreads, at a Glance
⏰ Time: 30 minutes
🍽️ Serves: 8 as a party appetizer
🛒 Key Ingredients: Chicken thighs, flatbreads, Romaine lettuce, bacon, parmesan, aioli, white miso paste
🧠 Skill Level: Beginner-friendly
💪 Protein: 49g per flatbread
🍳 Make Ahead: Marinate the chicken up to 24 hours ahead, or prep the chicken, salad components, and dressing separately, then assemble when you’re ready to serve.
💃 Perfect For: Busy weeknight, quick lunches, meal prep, or easy entertaining
💕 Why You’ll Love: Everything you love about a great chicken Caesar salad, piled onto soft flatbreads. An easy, fun way to enjoy a classic.
Everything is Better in Flatbread Form
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 You’ll Need
- 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 to 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 Chicken Caesar Flatbreads
This is a step-by-step photo overview of how to make the flatbreads – the full instructions with ingredient quantities is at the bottom of the page for you.
- Toss your diced chicken with the marinade.
- Arrange on a lined sheet pan and pop into the oven until super charred and golden.
Kate’s Speedy Tip
You can cook the chicken in the air fryer if you prefer (it’s quicker!)
Marinate the chicken up to 24 hours in advanve if you like, to get ahead.
- Mix your Caesar dressing, then cook the bacon until super crispy. Add your shredded lettuce, scallions, bacon, about half the dressing, grated parmesan, and black pepper to a bowl.
- Once the chickpeas are ready, add them too, then mix the salad well.
- Once the chicken is gorgeously golden and charred, remove it from the oven.
- 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
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.
Yes! I prefer to use thighs because they’re a juicier cut, so they’re less likely to dry out in the oven, but breasts are perfectly fine to use too.
You can! Cook it at 400F/200C for about 12 minutes, giving it a shake around halfway through.
Watch How to Make the Flatbreads
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 😊.
Charred Chicken Caesar Flatbreads
Ingredients
Method
- Marinate the chicken.Heat your oven to 450°F (230°C) and line a sheet pan with parchment 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.
- Make the crispy chickpeas.Line a separate sheet pan with parchment paper and add the drained chickpeas. Sprinkle with 1 teaspoon of salt, 1 teaspoon of smoked paprika, and ½ tablespoon of olive oil. Toss to coat the chickpeas, then transfer to the oven for 25 to 30 minutes, until golden and crispy.
- Cook the chicken. 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.
- Mix the dressing. While the chicken and chickpeas cook, add ½ cup of aioli, ¼ 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.
- Prep the salad topping.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.
- Assemble the flatbreads. 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.
