Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil (for chicken) + 1 1/2 tbsp olive oil (for flatbreads)
- 1 tbsp lemon juice + 4 lemon wedges (for serving)
- 2 cloves garlic, grated or minced (dressing) + 1 clove garlic, grated (flatbreads)
- 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) finely grated Parmesan (dressing) + 1/2 cup (50 g) shaved Parmesan (topping)
- 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp anchovy paste (optional)
- 2 tbsp water (to thin dressing)
- 4 flatbreads (naan or pita, about 6–7 inches each)
- 4 cups (140 g) chopped romaine
- 1/2 cup (30 g) crushed croutons (optional but recommended)
Do This
- 1. Heat grill to 450–500°F; clean and oil grates.
- 2. Toss chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika.
- 3. Whisk Caesar dressing: mayo, garlic, Dijon, Worcestershire, Parmesan, (anchovy), water.
- 4. Grill chicken 4–6 min per side to 165°F; rest 5 min, slice into strips.
- 5. Brush flatbreads with 1 1/2 tbsp olive oil + 1 grated garlic clove; grill 1–2 min per side until crisp and charred.
- 6. Off heat, assemble: spread dressing, add romaine, chicken, Parmesan, crouton crumbs; drizzle more dressing.
- 7. Finish with black pepper and a squeeze of lemon; serve immediately.
Why You’ll Love This Recipe
- Big grill flavor, no soggy salad: the flatbread gets crisped first, then topped after cooking.
- Charred, juicy chicken strips: quick high-heat grilling gives you that smoky edge.
- Weeknight-friendly: everything is ready in about 35 minutes with simple ingredients.
- Choose-your-own crunch: crushed croutons (or toasted crumbs) add the classic Caesar bite.
Grocery List
- Produce: romaine lettuce (1 large head), lemons (2), garlic (1 head)
- Dairy: Parmesan cheese (block for shaving and grating)
- Meat: boneless, skinless chicken thighs or breasts (1 lb / 454 g)
- Bakery: naan or pita flatbreads (4)
- Pantry: mayonnaise, Dijon mustard, Worcestershire sauce, anchovy paste (optional), olive oil, smoked paprika, kosher salt, black pepper, croutons (optional)
Full Ingredients
Chicken
- 1 lb (454 g) boneless, skinless chicken thighs (preferred for juiciness) or chicken breasts
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (3 g) smoked paprika
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
Caesar Dressing (Quick Homemade)
- 1/2 cup (120 g) mayonnaise
- 1 small garlic clove, finely grated or minced (about 1 tsp)
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) anchovy paste (optional but classic)
- 2 tbsp (30 g) finely grated Parmesan cheese
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) water, plus more as needed to thin
- 1/4 tsp freshly ground black pepper
- 1/8 tsp kosher salt (optional; taste first because Parmesan is salty)
Flatbreads
- 4 naan or pita flatbreads (about 6–7 inches / 15–18 cm each)
- 1 1/2 tbsp (22 ml) olive oil
- 1 garlic clove, finely grated
- 1/8 tsp kosher salt
Toppings (Added After Cooking)
- 4 cups (140 g) chopped romaine lettuce, washed and very well dried
- 1/2 cup (50 g) shaved Parmesan cheese
- 1/2 cup (30 g) crushed croutons (optional, for crunch)
- Freshly ground black pepper, to taste
- 4 lemon wedges, for serving
Step-by-Step Instructions
Step 1: Preheat the grill and prep your station
Preheat a gas grill to 450–500°F (high heat). If using charcoal, set up a hot zone (direct heat) and a cooler zone (indirect heat). Clean the grates well, then lightly oil them with a folded paper towel dipped in a little oil (use tongs).
Have a clean cutting board ready for slicing chicken and a separate area for assembling the finished flatbreads so everything stays crisp and fresh.
Step 2: Season the chicken for quick charring
In a medium bowl, toss the chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
If using chicken breasts, pound them to an even thickness (about 3/4 inch) so they cook evenly and don’t dry out.
Step 3: Make the Caesar dressing
In a bowl, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tbsp Dijon, 1 tbsp Worcestershire, 1 tsp anchovy paste (if using), 2 tbsp finely grated Parmesan, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp black pepper.
Taste and decide if it needs up to 1/8 tsp kosher salt. If you want it drizzle-able, whisk in 1–2 tsp more water until it’s the consistency you like.
Step 4: Grill the chicken until charred and juicy
Place the chicken on the hot grill over direct heat. Grill with the lid closed as much as possible for best browning.
Timing: Grill 4–6 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F in the thickest part (use an instant-read thermometer).
Transfer to a plate and rest for 5 minutes, then slice into 1/2-inch strips.
Step 5: Crisp and char the flatbreads
In a small bowl, mix 1 1/2 tbsp olive oil with 1 grated garlic clove and 1/8 tsp kosher salt.
Brush both sides of each flatbread lightly with the garlic oil. Grill directly over high heat for 1–2 minutes per side, turning once, until you see light charring and the bread feels crisp at the edges but still pliable in the center.
Move the flatbreads to a board and let them cool for 1 minute. This brief rest helps prevent the dressing from immediately soaking in.
Step 6: Assemble after cooking for maximum freshness
Spread about 2 tbsp Caesar dressing over each warm flatbread (don’t go edge-to-edge; leave a small border for easier eating).
Top each with about 1 cup chopped romaine, then add an even pile of charred chicken strips. Sprinkle with shaved Parmesan and crushed croutons (if using). Drizzle another 1 tbsp dressing over the top if you like it extra saucy.
Step 7: Finish and serve immediately
Finish each flatbread with freshly ground black pepper and a squeeze of lemon. Slice each flatbread into 4 pieces and serve right away while the bread is crisp and the chicken is still warm.
Pro Tips
- Dry romaine well: Wet lettuce is the fastest way to soften crisp flatbread. Spin it dry or pat with towels.
- Don’t over-sauce the base: Start with 2 tbsp dressing per flatbread; you can always drizzle more on top.
- Better grill marks: Place the chicken down and don’t move it for the first 3–4 minutes so it sears instead of steams.
- Control flare-ups: If chicken drips cause flames, slide it to a cooler zone and close the lid for 1–2 minutes, then return to direct heat to finish.
- Shave Parmesan easily: Use a vegetable peeler on a cold block of Parmesan for wide, pretty ribbons.
Variations
- Spicy Caesar: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the dressing, and finish with extra black pepper.
- Bacon Caesar flatbread: Add 4 slices cooked, crumbled bacon to the toppings.
- Greek-yogurt Caesar (lighter): Replace 1/4 cup (60 g) mayonnaise with 1/4 cup (60 g) plain Greek yogurt; thin with an extra 1–2 tbsp water.
Storage & Make-Ahead
For the best texture, store components separately. Refrigerate grilled chicken in an airtight container for up to 3 days. Store Caesar dressing in a sealed container for up to 5 days. Chop romaine up to 1 day ahead and keep it very dry in a container lined with paper towels.
To reheat: warm chicken in a skillet over medium heat for 3–5 minutes (or microwave in short bursts). Re-crisp flatbreads on a dry skillet over medium heat for 1–2 minutes per side or in a 400°F oven for 3–4 minutes. Assemble only at the last minute so the flatbread stays crisp.
Nutrition (per serving)
Approximate (1 flatbread): 590 calories, 36 g protein, 41 g carbohydrates, 32 g fat, 7 g saturated fat, 3 g fiber, 980 mg sodium. Values vary by flatbread size and dressing amount.
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