Description
Savor the flavors of a classic Caesar salad in a convenient, handheld form with these Chicken Caesar Flatbreads. Marinated, skewered, and char-grilled chicken thigh pieces are laid over warm Greek-style flatbreads, alongside crispy bacon, romaine lettuce tossed in Caesar dressing, shaved Parmesan, and crunchy croutons. This quick and satisfying main course brings together the essentials of a Caesar salad with a delicious, hearty twist.
Ingredients
Units
Scale
For the Chicken
- 600g / 1.3lb boneless skinless Chicken Thighs
- 1 1/2 tbsp Caesar Dressing (store-bought or homemade)
- 1 tbsp Olive Oil
- 3/4 tsp Salt
- 1/2 tsp Paprika
- 1/4 tsp Dried Rosemary
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1/8 tsp Dried Thyme
For the Flatbreads
- 8 slices Streaky Bacon, cooked to preference
- 1 large head Romaine Lettuce, chopped
- 30g / 1oz shaved Parmesan, or to preference
- 2 tbsp Caesar Dressing, or to preference (plus more to serve)
- 4 Greek-Style Flatbreads
For the Croutons (optional)
- Ciabatta or sourdough, torn or sliced into bite-sized pieces (quantity as desired)
- Leftover bacon fat
- Salt, to taste
- Extra drizzle of olive oil, as needed
Instructions
- Marinate the Chicken: Slice the chicken thighs into small, uniform bite-sized pieces. In a large bowl, combine the chicken pieces with Caesar dressing, olive oil, salt, paprika, rosemary, garlic powder, onion powder, black pepper, and thyme. Toss thoroughly to coat evenly.
- Thread and Cook the Chicken: Thread the marinated chicken pieces onto 4 large skewers. Ensure the pieces are snug but not tightly crammed together for even cooking. Heat a large griddle or regular pan over medium-high heat. Add the skewers and fry for 10–12 minutes, flipping once, until the chicken is lightly charred on the outside and fully cooked (internal temperature should reach 74°C/165°F). Alternatively, grill the skewers, oiling the grates beforehand to prevent sticking.
- Cook the Bacon: Place streaky bacon slices on a wire rack over a tray and put into a cold oven. Turn the oven to 180°C/350°F and bake for 15–18 minutes or until crispy and the fat has rendered. Adjust cooking time based on bacon thickness and oven performance. You may also cook the bacon using your preferred method.
- Prepare the Lettuce: Chop the romaine lettuce and toss it with approximately 2 tablespoons of Caesar dressing, adjusting to your taste. Add shaved Parmesan and toss to combine.
- Make the Croutons (Optional): For homemade croutons, tear or slice ciabatta or sourdough into small pieces. Toss with leftover bacon fat, a generous pinch of salt, and extra olive oil if needed. Bake in the oven at 180°C/350°F for about 10 minutes or until golden and crisp.
- Assemble the Flatbreads: Lay out the Greek-style flatbreads and layer with dressed lettuce, crispy bacon, cooked chicken pieces from the skewers, homemade or store-bought croutons, and extra shaved Parmesan. Finish with an extra drizzle of Caesar dressing if desired.
- Serve: Serve immediately while the chicken is hot and the flatbreads are fresh. Add more Caesar dressing or toppings according to your preference.
Notes
- Soak wooden skewers in water before cooking over a flame to prevent burning, or use metal skewers (handle with care as they’ll get very hot).
- Chicken thigh is recommended for juiciness and ease of cooking, but chicken breast may be substituted (it cooks faster).
- Use your favorite Caesar dressing—store-bought or homemade.
- Bacon can be cooked in the oven while prepping other ingredients for efficiency.
- Homemade croutons add extra flavor and texture but are optional if time is short.
Nutrition
- Serving Size: 1 flatbread
- Calories: 780 kcal
- Sugar: 5.12 g
- Sodium: 2259 mg
- Fat: 43.5 g
- Saturated Fat: 11.571 g
- Unsaturated Fat: 29.053 g
- Trans Fat: 0.164 g
- Carbohydrates: 33.59 g
- Fiber: 3.9 g
- Protein: 61.41 g
- Cholesterol: 215 mg
