Food, Main Courses, Salads

Chicken & Avocado Caesar Salad Flatbread – Recipe!

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Caesar Salad has been around since 1924 and when I was working at the San Francisco Chronicle, the food writers wanted an article on the “Best Way” to make it.  I remember going to the test kitchen and working and reworking Caesar Salad until I just couldn’t look at it anymore!  But, that has been many years ago and today, I still love the taste of a homemade Caesar Salad.

Flatbreads are another popular treat and you can buy dough either fresh or frozen in almost every grocery store.  I prefer to make my own, but there are occasions when I don’t have time, so I’ll grab the best I can to make a delicious pie.

Combining salad with flatbread is a splendid idea because instead of adding croutons to the traditional Caesar Salad, you eat it on a toasty warm crust.  To change it up even more – I added roast chicken and avocado to the mix, to give the greens a little lift in flavor and some added protein.  This recipe for Chicken & Avocado Caesar Salad Flatbread is the perfect weeknight meal because you can make the whole thing in 15 minutes or less – that’s faster than delivery pizza and a lot healthier.  If you don’t have a pizza stone in your oven, just bake the flatbread on a sheet pan, it works great.


18 ounces pizza dough, fresh or frozen

Caesar Dressing

1 egg yolk

4 anchovy fillets, minced

1 clove garlic

2 1/2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

8 grindings of black pepper

2/3 cup olive oil

1/4 cup parmesan cheese

Salad Ingredients

1 roasted chicken breast, meat removed and shredded

1 head romaine lettuce

1 avocado

(Makes 2 Flatbreads)

To Prepare:

1. Preheat oven to 500 degrees or as high as it will heat.  Place pizza stone or sheet pan on top rack of oven.  Divide dough into two balls.  Roll 1 dough ball out on a lightly floured surface.  Place on a peel or large cutting board, dusted in flour.  Brush dough with 1 tablespoon olive oil.

2.   Slide flatbread into oven and bake for 10 minutes.  While the flatbread is cooking prepare the dressing. In a food processor add egg yolk, anchovy, garlic, lemon juice, Worcestershire, salt, pepper and puree for 1 minute.  Slowly, drizzle olive oil in a fine stream into dressing, while the processor is running.  Remove flatbread from oven.

3.  Slice romaine lettuce and toss with half the dressing.  Add half of chicken and parmesan cheese, toss to combine.  Pour over flatbread and top with sliced avocado.  Repeat to make second flatbread.  Serve warm, enjoy!


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