Home Recipes By product Green Thunder Grilled chicken caesar flatbreads

Grilled chicken caesar flatbreads

  • Clock 45 mins, plus 1 hour marinating time

Ingredients:

  • ½ Green Thunder truckle
  • 4 chicken breast fillets
  • Sea salt and black pepper
  • Olive oil
  • Juice and zest of 2 lemons
  • 1 tsp paprika
  • 150ml mayonnaise or full-fat Greek yoghurt
  • 1 small clove garlic, peeled and roughly chopped
  • 2 anchovies in oil from a small tin, drained
  • 4 romaine lettuce hearts (without the outer dark leaves – you can keep those for another recipe)
  • For the flatbreads:
  • 200g self-raising flour
  • 100g strong wholemeal bread flour
  • ½ tsp salt
  • 1 tsp black onion seeds (optional)
  • 300g natural yoghurt

These flatbreads are easy to make, but you can always buy some if you don’t have time to make them.

METHOD

  1. Place the chicken breasts in a bowl, season with salt and pepper and pour over a tablespoon of olive oil. Add the zest and juice of one lemon and the paprika and mix well. Cover and leave to marinate for an hour in the fridge.
  2. Remove the wax from the cheese, reserve a chunk for garnish and grate the rest.
  3. Make a dressing by placing the mayo or yoghurt into a blender or small food processor with the garlic, anchovies, the juice of half a lemon, a grind of pepper and the grated Green Thunder. Whizz until smooth. Taste and adjust the seasoning and lemon if needed.
  4. Now make the flatbreads. Mix together the flours, salt and onion seeds in a large bowl then add the yoghurt and mix well with clean hands. Knead for a couple of minutes, just until it’s smooth, then cover and leave to rest while you cook the chicken.
  5. Barbecue the chicken for about 5-6 minutes on each side, or until cooked through, then set aside and keep warm.
  6. Divide the flatbread dough into 8 pieces and roll each into a ball. Roll out each ball into a rough circle about 10cm across, then cook them on a cast-iron frying pan or a flat grill on the barbecue. Alternatively, just cook in a dry frying pan on the hob for a couple of minutes on each side until golden. Stack them up in a clean tea towel to keep warm.
  7. Cut the romaine hearts into quarters vertically, cutting through the core to keep each piece intact. Drizzle with a little olive oil and season with a pinch of salt and pepper. Cook on the barbecue for about 2-3 minutes, turning halfway through, then lift onto a large platter or board.
  8. Char the lemon wedges at the side of the barbecue for a minute or two to make them extra juicy.
  9. Slice the chicken and add to the platter with the lettuce. Drizzle generously with the Green Thunder caesar sauce then finely grate over the rest of the cheese. Add a grind of black pepper and serve with the flatbreads and the charred lemon wedges on the side.