Why Make This Recipe
Grilled Chicken Caesar Salad with Herby Flatbreads is a delicious way to enjoy a healthy meal. It combines the juicy flavors of grilled chicken with the crispy freshness of lettuce and the zesty kick of a homemade dressing. The herby flatbreads add a lovely touch to this classic dish, making it perfect for a family dinner or a gathering with friends. It’s easy to prepare, packed with flavor, and offers a satisfying blend of textures.
How to Make Grilled Chicken Caesar Salad with Herby Flatbreads
Ingredients:
- 2 large garlic cloves, crushed
- 15g fresh parsley, finely chopped, plus extra leaves to serve
- 15g fresh thyme, leaves chopped
- 2 lemons, zested and juiced
- 1 tsp Dijon mustard
- 2 tbsp Greek-style yogurt
- 3 tbsp extra-virgin olive oil
- 600g chicken breast fillets
- 4-pack Deli Kitchen Greek-style flatbreads
- 2 Little Gem lettuce, halved lengthways
- Half cucumber, peeled and pared into long strips
- 30g Grana Padano, pared into shavings
Directions:
- Preheat the oven to gas 5, 190 degrees C, or fan 170 degrees C.
- Divide the garlic, parsley, thyme, and lemon zest between 2 bowls.
- In one bowl, add juice from 1.5 lemons, mustard, yogurt, 2 tbsp water, and 1.5 tbsp oil to make a dressing. Season and chill in the fridge.
- Stir the remaining 1.5 tbsp oil into the second bowl and season. Brush over the flatbreads on a baking sheet. Brush more oil on the cut surfaces of the lettuce.
- Open the chicken breasts, bash thicker parts to an even thickness, and coat in the oil mixture.
- Heat a griddle or frying pan until smoking and cook the chicken for 3-4 minutes on each side until cooked through. Transfer to a plate and squeeze over the remaining lemon.
- Cook lettuce halves cut-side down for 1-2 minutes until charred.
- Bake flatbreads for 7 minutes. Slice chicken crosswise and stir in the dressing.
- Serve flatbreads topped with lettuce, cucumber, and chicken, drizzled with dressing and sprinkled with cheese.
How to Serve Grilled Chicken Caesar Salad with Herby Flatbreads
To serve this dish, place the warm flatbreads on a plate and layer them with the grilled chicken, charred lettuce, and cucumber strips. Drizzle the zesty dressing over the top and finish with shavings of Grana Padano cheese. You can also add extra parsley leaves for a fresh touch. Enjoy your meal while everything is still warm!
How to Store Grilled Chicken Caesar Salad with Herby Flatbreads
If you have leftovers, store the components separately to keep them fresh. Place the grilled chicken and dressing in airtight containers in the fridge. The flatbreads should also be kept in a sealed bag or container to prevent them from getting soggy. The salad ingredients can be rinsed and stored together, but they may lose their crispiness if kept too long. Eat leftovers within a day or two for the best quality.
Tips to Make Grilled Chicken Caesar Salad with Herby Flatbreads
- For more flavor, marinate the chicken breasts in the oil mixture for a few hours before grilling.
- Ensure the grill or pan is very hot before cooking the chicken to get a good sear.
- Feel free to add other vegetables like cherry tomatoes or bell peppers for extra freshness.
Variation
You can easily make this dish vegetarian by swapping chicken for grilled chickpeas or marinated tofu. Use the same marinade for the chickpeas or tofu to keep the flavors intact. Additionally, try different herbs like basil or oregano for a unique twist on the flatbreads.
FAQs
Can I make the dressing ahead of time?
Yes, you can make the dressing in advance and store it in the fridge. Just give it a good stir before using.
What if I don’t have flatbreads?
You can use any kind of bread you like, such as pita bread or even regular bread slices toasted lightly.
Is this salad suitable for meal prep?
Yes, but keep the dressing separate until you are ready to eat. This helps keep the lettuce crisp and fresh longer.
Grilled Chicken Caesar Salad with Herby Flatbreads
Ingredients
For the Dressing
- 2 large cloves garlic cloves, crushed
- 15 g fresh parsley, finely chopped, plus extra leaves to serve
- 15 g fresh thyme, leaves chopped
- 2 lemons, zested and juiced
- 1 tsp Dijon mustard
- 2 tbsp Greek-style yogurt
- 3 tbsp extra-virgin olive oil
For the Salad
- 600 g chicken breast fillets
- 4 pack Deli Kitchen Greek-style flatbreads
- 2 Little Gem lettuce, halved lengthways
- 0.5 cucumber, peeled and pared into long strips
- 30 g Grana Padano, pared into shavings
Instructions
Preparation
- Preheat the oven to gas 5, 190 degrees C, or fan 170 degrees C.
- Divide the garlic, parsley, thyme, and lemon zest between 2 bowls.
- In one bowl, add juice from 1.5 lemons, mustard, yogurt, 2 tbsp water, and 1.5 tbsp oil to make a dressing. Season and chill in the fridge.
- Stir the remaining 1.5 tbsp oil into the second bowl and season. Brush over the flatbreads on a baking sheet.
- Brush more oil on the cut surfaces of the lettuce.
Cooking
- Open the chicken breasts, bash thicker parts to an even thickness, and coat in the oil mixture.
- Heat a griddle or frying pan until smoking and cook the chicken for 3-4 minutes on each side until cooked through.
- Transfer the cooked chicken to a plate and squeeze over the remaining lemon.
- Cook lettuce halves cut-side down for 1-2 minutes until charred.
- Bake flatbreads for 7 minutes.
- Slice chicken crosswise and stir in the dressing.
Serving
- To serve, place warm flatbreads on a plate and layer them with grilled chicken, charred lettuce, and cucumber strips.
- Drizzle the zesty dressing over the top and finish with shavings of Grana Padano cheese.
- You can also add extra parsley leaves for a fresh touch.