This is a fun twist on a traditional chicken caesar salad. Rather than having grilled chicken on top of the salad with croutons, the chicken is made into a pizza crust that serves as the protein along with the crunch that croutons bring.

This meal doesn’t fall within both of my favorite categories of easy and fast. It is super easy but it did take a little bit of time. It was worth the extra time and I can see myself making it again.

Let’s Get Crafty!

Ingredients:
10 oz canned chicken, drained
1/4 cup of grated parmesan
1 egg
1/3 teaspoon garlic powder
1/4 teaspoon italian seasoning
Romaine lettuce, chopped
Caesar salad dressing (measured with your heart)
1 teaspoon shredded parmesan cheese

Preheat oven to 375

Combine the first 5 ingredients with a fork until well combined.

Add parchment paper to a baking sheet and spread the chicken crust into a thin layer.

Bake crust for 40-45 minutes flipping halfway through. Once the crust is nice and crispy, set it aside to cool down.

Combine the chopped romaine lettuce with the Caesar dressing. (I used about a tablespoon).

Top the chicken crust with the salad and sprinkle shredded parmesan cheese on top. Next time I’m going to add a thin layer of dressing before adding the dressed romaine for a little extra moisture.

Thanks for stopping by. Hope you have a great day.