BBQ Chicken Flatbread with Caesar Salad

fresh ingredients


  • 12 oz
    chicken thighs
  • 2 pcs
  • 10 oz
    mixed cheese
  • 6 oz
  • 3 oz
    Caesar salad
  • 3 oz
  • 5 oz
    BBQ sauce
  • 2 oz
    red onion
  • 2 oz
  • 1 oz
    house seasoning
  • 1 oz
    parm cheese

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

Medium nonstick skillet

Large bowl 

Paper towel

cook along



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.

1Toast Naan

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.

2Cook Chicken & Onions

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.

3Assemble Flatbreads

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).

4Prepare Salad

Add chopped lettuce to a large bowl. Add dressing & croutons, toss well. Taste, season with salt & pepper if desired. 

5To Serve

Serve flatbread, cut into slices if you desire. Sprinkled with cilantro, serve with salad.