Friday, July 19, 2013
Grilled Chicken Caesar Flatbreads
This summer I've become a very lazy blogger. In fact, this past week I've become a very lazy cook. To the point where I've only cooked one meal in the whole week... or if I'm being honest one meal in the past ten days. I need to get out of this funk, but as someone who hates heat, 5+ days of ninety degree days that feel well over 100 is killin' me. I don't even want to order take out because I don't want to interact with the delivery man at the door and let the heat in my house. It's that miserable. Ick.
However, if you feel like braving the heat to turn on your grill, this is a light and refreshing meal, perfect for these dog days of summer. I've had this meal on my radar for quite some time. Typically if I find a recipe on both Cassie's and Sarah's blogs I know I'll love it. And sure enough this was delicious. I ate it with a fork and knife, John rolled it up into a wrap, and both of us were happily eating away. I know we'll have this again and again this summer!
Source: Slightly adapted from Cassie Craves
2 boneless skinless chicken breasts
3/4 cup Caesar dressing, plus more for the salad
Juice of 1 lemon
1 tablespoon Worcestershire sauce
Chopped romaine lettuce
1. Combine 3/4 cup dressing, lemon juice, and Worcestershire in a plastic container or a large resealable plastic bag. Add chicken; seal container and marinate at least 2 hours, up to overnight.
2. Heat grill to medium-high heat and grill chicken until cooked through. For the last couple minutes of cooking, add flatbreads and grill each side until marked and slightly crispy. Let chicken rest, then slice on an angle.
3. Combine romaine lettuce, Caesar dressing, and Parmesan cheese. Add some of the salad mixture to each flatbread. Top with sliced chicken. Serve immediately.