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chicken caesar flatbread


I am on a major flatbread kick right now. my recipe for cheesy bread lends itself well to a really wide assortment of toppings. So here we go! 2nd in my flatbread series is the chicken Caesar salad version. I just ate two pieces sandwiched together with caesar drenched romaine in-between. Can strongly recommend.


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Ingredients

one batch of my cheesy bread. Recipe found here.

8-10 oz. pre-cooked chicken

shredded mozzarella cheese

caesar dressing of your choice

parmesan cheese for finishing

fresh cracked pepper


Prepare one batch of my easy cheesy bread. Roll out to desired shape and poke the entire surface with a fork. If you skip this step your flatbread will puff up and the surface will brown up way too quickly. Bake on a parchment lined baking sheet for 10-12 minutes at 350.

Once your flatbread is cooking, prepare your chicken topping. I make my own Caesar dressing and hope to post that recipe soon. It only takes a few minutes to whip up and I can usually get it done as the bread is cooking. You can use any Caesar dressing that you like. Cube up your cooked, cooled chicken into little pieces and toss them in about 1/4 cup of caesar dressing and 1 Tbs. parmesan cheese. I also add a generous helping of fresh cracked pepper.

When your flatbread has baked for 10-12 minutes, remove from the oven and top it with your chicken mixture and some more mozzarella cheese. For my last flatbread, 2 oz. of cheese was plenty but no judgements. No judgments. I also added a few more grinds of freshly cracked pepper. Place your flatbread back into the oven for 5 minutes.

At this point you get to decide when your flatbread is done. I usually like to cover the edges of the crust with foil to prevent them from overcooking and place it back in the oven to get the cheese a bit more browned and bubbly. Since the crust is pre-cooked, this last trip into the oven is over after you say so. This is your flatbread! You’re in charge! After covering the edges I bake for 10 more minutes in the center rack at 350.


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After your flatbread has baked to your preferred level of “done” :) allow to cool. Toss some ripped romaine in some more caesar dressing and spread over the top of your flatbread. I also sprinkled a bit more parmesan and freshly cracked pepper on top of the finished product.

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Storage tips. If you won’t be enjoying this flatbread all at once, only spread the lettuce over the pieces you are going to eat. Dressed salad leaves just don’t age well in the fridge. I cut my flatbread into 8 squares and stacked 6 of them together in a gallon ziplock bag to store. This flatbread can also be frozen! Just make sure to portion it first and store in an airtight container or bag.

Nutrition information. As always, my nutrition information is calculated based on my ingredients. Your ingredients may have different values, especially carb counts. I encourage everyone to calculate their own nutritional information. The information below is per slice based on 8 slices per batch.

Calories 192

Fat: 13.5

Carbs: 3.4 (- 2.2 fiber) = 1.2 net carbs per slice

Protein: 16.2

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