Charred Chicken Caesar Flatbreads

Name: Charred Chicken Caesar Flatbreads
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tin Chickpeas, drained; 1 tsp Smoked Paprika; 4 rashers Streaky Bacon; 1 head Romaine Lettuce, shredded; 3 Spring Onions, finely sliced; 4 Flatbreads, or wraps; 50g Grated Parmesan Cheese, plus extra to serve; 1 tsp Fish Sauce; 2 Olive Oil; 1 tbsp Lemon Juice; 3 Garlic Cloves, crushed; 500g Chicken Thighs, diced, boneless, skinless; Maldon Salt, to taste; 2 tsp Dried Thyme; 5 tbsp Mayo, or aioli; 1 tsp White Miso Paste

by Dished by Kate

Poultry

4.5

10m prep time

30m total time

Medium level

16 ingredients

Charred Chicken Caesar Flatbreads recipe by Dished by Kate

A juicy, charred chicken caesar salad is ALWAYS a good idea, and is often a go-to order of mine when eating out. Here, it’s piled on top of soft, fluffy flatbreads for a gorgeous twist on the classic. This is such an easy recipe that’s perfect for busy weeknights. Plus, you can cook your chicken in the air fryer or on the barbecue if you prefer.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat your oven to 480F/250C and line an oven tray with baking paper. Add the olive oil, lemon juice, dried thyme, the crushed garlic, a pinch of salt and a very good grind of black pepper to a large bowl. Mix to combine, then add the diced chicken thigh and toss through the marinade. Set aside to marinate in the fridge for at least 30 minutes, and up to 24 hours (don’t stress if you don’t have time for this – you can cook it right away).

Step 2

Line a separate oven tray with baking paper and add the drained chickpeas. Sprinkle with a pinch of salt, the smoked paprika and a drizzle of olive oil. Toss to coat the chickpeas, then transfer to the oven for 15 minutes, until lovely and golden and crispy.

Step 3

Arrange the marinated chicken on the lined oven tray on a single layer. Transfer to the oven and cook for 20 minutes, or until the chicken is looking golden and charred around the edges.

Step 4

While the chicken and chickpeas cook, add the mayo (or aioli), grated parmesan cheese, miso paste, fish sauce and a very good grind of black pepper to a small bowl and mix to combine into a cohesive sauce.

Step 5

Cook the chopped bacon in a frying pan over high heat until super crispy, about 5 minutes. Transfer to a mixing bowl along with the shredded lettuce, chopped spring onions and the other half of the crispy chickpeas once they’re ready. Add half the Caesar dressing to the salad and toss well to combine so that everything is coated.

Step 6

Divide the dressed salad between the flatbreads, then top with the charred chicken pieces. Finish with another scattering of the crispy chickpeas, more grated parmesan, a dollop of the Caesar dressing and more black pepper.

Ingredients
Based on 4 servings

1 Tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
1 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
4 rashers Streaky Bacon 1 x Sainsbury's Unsmoked Air Dried Streaky Bacon Rashers, Taste the Difference x14 220g
1 head Romaine Lettuce, shredded 1 x Sainsbury's Romaine Lettuce Hearts, Twin Pack x2
3 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
4 Flatbreads, or wraps 1 x Deli Kitchen Greek Style Flatbread x4 320g
50g Grated Parmesan Cheese, plus extra to serve 1 x Sainsbury's Fresh Grated Parmigiano Cheese 60g
1 tsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
2 Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 tbsp Lemon Juice 1 x Sainsbury's Lemons
3 Garlic Cloves, crushed 1 x Sainsbury's Garlic
500g Chicken Thighs, diced, boneless, skinless 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 tsp Dried Thyme 1 x Sainsbury's Thyme 12g
5 tbsp Mayo, or aioli 1 x Sainsbury's Mayonnaise Squeezy 500ml
1 tsp White Miso Paste 1 x Yutaka Organic Miso Paste 300g