Tuesday, October 30, 2018
INGREDIENTS
- 3 boneless skinless chicken breasts
- 1 cup Caesar dressing, plus more for the salad
- 1 tablespoon lemon juice
- Chopped romaine lettuce
- Parmesan cheese
- 6 flatbreads
INSTRUCTIONS
- Place chicken in a large, zip top bag. In a medium bowl, whisk together 1 cup of salad dressing and lemon juice. Add to bag. Seal and marinate chicken at least 2 hours, up to overnight.
- Heat grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. For the last couple minutes of cooking, add the flatbreads to the grill and cook until marked and slightly crispy.
- Let chicken rest for 5 minutes. Meanwhile, combine the romaine lettuce, additional Caesar dressing and Parmesan cheese and toss to mix well. Slice the chicken on an angle.
- Add some of the salad mixture to each flatbread. Top with sliced chicken. Serve immediately.