Grilled Chicken Caesar Salad with Herby Flatbreads
A delicious and healthy meal that combines juicy grilled chicken, crispy lettuce, and zesty homemade dressing, complemented by 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.
Notes
Store leftovers separately to keep ingredients fresh — chicken and dressing in airtight containers in the fridge, flatbreads in a sealed bag or container. Consume leftovers within a day or two for best quality. For added flavor, marinate the chicken in the oil mixture for a few hours before grilling.