IN THE KIT
12 ozchicken thighs
10 ozmixed cheese
3 ozCaesar salad
5 ozBBQ sauce
2 ozred onion
1 ozhouse seasoning
1 ozparm cheese
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Medium nonstick skillet
Preheat broiler with a rack in the upper third;
Peel & thinly slice onions;
Roughly chop lettuce, discard stem end;
Remove leaves from stems & roughly chop cilantro;
Chop chicken into small bite size pieces.
Lightly oil each naan on one side, then transfer to a rimmed baking sheet, oiled side up. Broil on upper oven rack until toasted, 2–4 minutes (watch closely as broilers vary). Remove from the oven & flip each naan; set aside until step 4.
Pat chicken very dry; season all over house blend. Heat a drizzle of oil in medium nonstick skillet over medium-high. Add chicken, cook until browned, 3–5 minutes. Add remaining sliced onions; cook, stirring, until softened, about 5 minutes. Add barbecue sauce & 2 tablespoons water; bring to a simmer, stirring to coat chicken & onions, about 1 minute.
Divide BBQ chicken & onions between naan, spreading to cover surface. Top each with shredded cheddar-jack cheese. Brush edges of naan with oil. Transfer to upper oven rack & broil until cheese is melted & naan is golden, 3–5 minutes (watch closely).
Add chopped lettuce to a large bowl. Add dressing & croutons, toss well. Taste, season with salt & pepper if desired.
Serve flatbread, cut into slices if you desire. Sprinkled with cilantro, serve with salad.