Chicken Caesar flatbreads
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Sam Folan
Chicken Caesar flatbreads
All the components of a classic Caesar salad are served piled onto griddled flatbreads. Drizzle generously with the creamy, garlicky dressing and top with Parmesan shavings for a family-friendly lunch
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
489Kcal
Fat
24gr
Saturates
6gr
Carbs
33gr
Sugars
3gr
Fibre
6gr
Protein
35gr
Salt
1.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 chicken breast fillets
- 1 tbsp olive oil
- 1 garlic clove, crushed
- zest of 1⁄2 lemon
- 4 flatbreads (we used Deli Kitchen Greek Style Flatbreads)
- 1 Little Gem lettuce, roughly chopped
- 30g Parmesan shavings, to serve
For the dressing
- 1 tbsp Dijon mustard
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- 4 anchovy fillets in oil, drained and roughly chopped
- 40g Parmesan, finely grated
Step by step
Get ahead
Make the Caesar dressing up to 24 hours ahead and chill. Loosen with a splash of water or lemon juice, if necessary.
- Put the chicken breasts between 2 sheets of baking paper and bash with a rolling pin to an even 10-15mm thickness. Toss with the olive oil, garlic, lemon zest and some seasoning in a shallow dish; marinate for 10-15 minutes.
-
For the dressing, put all the ingredients into a mini food processor (or use a stick blender) along with 1 tablespoon water and blend until smooth. Season with black pepper and set aside.Waste notBlitz day-old bread in a food processor to form crumbs. Fry leftover chopped anchovies in a little oil, add in crushed garlic and the breadcrumbs. Stir until crisp and golden. Scatter over pasta dishes for a salty, crunchy topping.
- Heat a griddle pan over a high heat until smoking hot. Cook the chicken on the hot griddle for 3-4 minutes on each side, or until golden and cooked through. Set aside. Griddle the flatbreads, one at a time, until lightly charred on both sides.
- Slice the chicken crosswise into strips. Divide the flatbreads between serving plates, spread the centre of each with a little of the Caesar dressing and top with the lettuce and chicken. Drizzle with the remaining dressing and scatter over the Parmesan shavings to serve.
