Ingredients
Method
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Drain the canned chicken thoroughly in a colander, then press firmly between paper towels to remove all excess moisture. This step is critical for preventing a soggy crust.
- In a large mixing bowl, combine the drained chicken, egg, parmesan cheese, garlic powder, red chili flakes, salt, and pepper. Mix with a fork until everything is well blended and forms a cohesive mixture that holds together when pressed.
- Transfer the chicken mixture to the prepared baking sheet and press it into a thin, even layer about ¼ inch thick in a pizza shape, about 10 inches in diameter. Use damp hands or parchment paper on top to prevent sticking while shaping.
- Bake for 28-35 minutes until the edges are deeply golden brown and the center feels firm when pressed. The crust should have a toasted aroma and hold its shape. Let cool for 3-4 minutes.
- While the crust bakes and cools, toss the romaine lettuce with Caesar dressing until well coated. Add parmesan cheese and toss again.
- Top the chicken crust with the dressed Caesar salad. Garnish with extra parmesan, croutons if desired, and a drizzle of fresh lemon juice. Serve immediately for best texture.
Nutrition
Notes
Best served immediately to maintain crust crispiness. Store crust and salad separately in the refrigerator for up to 3 days. Reheat crust in oven or air fryer at 375°F for 5-7 minutes before topping with fresh salad. Can substitute rotisserie chicken for canned chicken. Try Buffalo chicken version by adding hot sauce and ranch dressing instead of Caesar.