Garlic Naan Caesar Chicken

My coworker brought these to a potluck last spring, and I watched people actually put down their phones to eat them. The contrast between warm, garlicky naan and crisp, cold romaine tossed in Caesar dressing felt like someone had finally figured out what pizza was missing. I made them that same week and haven't stopped since.

I made these for my partner when they were sick of the same rotation of dinners, and something clicked when they said it tasted like going to an Italian restaurant but also eating salad. That's when I knew this wasn't just a quick meal, it was something worth repeating.

Ingredients

• Cooked chicken breast, 2 cups shredded or diced: Pre-cooked saves you time, but the key is tossing it while you build everything else so it doesn't dry out on the warm pizza.
• Caesar dressing, 1/4 cup plus 2 tablespoons: This is your flavor backbone, so don't skimp on a good quality one or make your own if you're feeling ambitious.
• Lemon juice, 1 tablespoon: Brightens the chicken and cuts through the richness of the cheese without you tasting it directly.
• Black pepper, 1/2 teaspoon plus more for garnish: Fresh ground makes a real difference when it's this simple.
• Garlic naan breads, 4 large: The MVP of this whole thing, whether store-bought or homemade, naan's slight chew and tender crumb handles the toppings perfectly.
• Shredded mozzarella cheese, 1 cup: Use low-moisture mozzarella so it doesn't release water and make the naan soggy.
• Grated Parmesan cheese, 1/4 cup: Adds that sharp, salty note that reminds you this is still Italian at heart.
• Olive oil, 1 tablespoon: Just enough to help the naan toast without burning.
• Chopped romaine lettuce, 2 cups: The lettuce stays crisp because it goes on after baking, so don't chop it too far ahead.

Instructions

Heat your oven and prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This temperature gets the cheese bubbling without burning the naan edges.

Dress the chicken:

In a bowl, toss your cooked chicken with the 1/4 cup Caesar dressing, lemon juice, and black pepper until everything is evenly coated and glistening. The coating will help the chicken stay moist as it warms.

Oil and arrange the naan:

Lay your four garlic naan breads on the prepared baking sheet and brush each one lightly with olive oil. You're not drowning them, just giving them a gentle kiss of oil.

Build the base:

Spread the Caesar-dressed chicken evenly over each naan, leaving maybe a quarter inch from the edges so it doesn't fall off when you grab it. Think of this as the anchor layer.

Add the cheese:

Sprinkle the mozzarella and Parmesan over the chicken, distributing it so each slice gets some of both. The combination melts together into something richer than either alone.

Bake until bubbly:

Bake for 10 to 12 minutes, watching for the cheese to bubble at the edges and the naan edges to turn golden. Once it looks done, it probably is.

Prepare fresh romaine:

While the pizzas are baking, toss your chopped romaine in a bowl with the remaining 2 tablespoons of Caesar dressing and set it aside. You want it ready to go the moment the pizzas come out.

Top and serve:

Pull the hot pizzas from the oven and immediately top each one with a generous handful of the dressed romaine and an extra grind of black pepper. The warmth of the naan slightly wilts the lettuce while keeping it crisp in places.

Slice and eat:

Cut each pizza into quarters or however feels right and serve while everything is still warm and the cheese is still a little gooey.

Save

These pizzas appeared at my Sunday dinner when I needed something that felt both complete and uncomplicated. Now they're the thing people text me asking about during the week.

Why This Works as a Meal

The genius of this pizza is that it collapses the distance between Caesar salad and comfort food. You get the crisp lettuce and tangy dressing without the heaviness of eating an actual salad, and the naan base delivers that warm, satisfying bread experience that makes something feel like dinner. It's nutritionally balanced without tasting like you're being responsible about it.

Customizing It Your Way

I've added bacon, red pepper flakes, and even some crispy capers to experiment. A friend swaps the chicken for rotisserie because she's busy, and it still works beautifully. The foundation is strong enough that you can play with it.

Make It Your Own

Think of this as a template rather than a decree. The only thing that really matters is not adding the romaine until the end and using low-moisture mozzarella so the naan stays textured.

• Add crumbled bacon or crispy prosciutto right before baking for extra richness.
• Red pepper flakes or a drizzle of hot sauce after baking brings heat if you want it.
• For a vegetarian version, swap the chicken for roasted chickpeas or marinated grilled halloumi.

Save

This pizza has become my answer when someone asks what to make for dinner when you don't want to overthink it. It's the kind of meal that makes people happy without exhausting you.

Recipe FAQs

→ Can I use store-bought naan for this dish?

Yes, store-bought garlic naan works well and saves preparation time while providing a soft, flavorful base.

→ What cheese is best for topping?

Mozzarella melts beautifully for a gooey texture, and Parmesan adds a sharp, nutty flavor. Both complement the other ingredients perfectly.

→ Is rotisserie chicken a good substitute?

Absolutely, rotisserie chicken provides tender, ready-to-use meat that blends easily with the Caesar dressing.

→ How crisp should the romaine be when added?

The romaine should remain crisp and fresh, tossed lightly in Caesar dressing just before topping to preserve its crunch.

→ Can this dish be made vegetarian?

Yes, try substituting chicken with roasted chickpeas or grilled halloumi to keep the flavors rich and satisfying.