Caprese Chicken on Grilled Flatbread

I am so desperate for sunshine and summer and warmth. Consistent sunshine, I guess I should specify. We’ve had this stretch where we’ll get maybe one nice day, then two or three of rain, then another nice day, and then multiple days of rain. I wouldn’t mind it if it were afternoon thunderstorms or something like that. If it’s sunny for the majority of the day, that’s fine. The rain (which flooded our basement, thank you so much Mother Nature) needs to go!

But along with craving the warmer, sunnier weather, I’ve been craving Caprese Salad, ever since I saw Iowa Girl Eats’ recipe for Caprese Chicken Nachos with Marinated Tomatoes. I chose to change it a little bit…For one, I didn’t want use so much of my precious Coteau des Prairies balsamic vinegar for the tomatoes. For another, I didn’t have tortillas to make the nachos, so I decided instead to make some flatbread. And because it’s so frakkin’ humid at the moment, I dug out the ol’ dying-a-slow-death panini press and grilled it (although I did have to fire up the broiler anyway, as you’ll see). I think things turned out well:

Caprese Chicken on Grilled Flatbread

I know I’ve mentioned this before, but Caprese salads are about the only way I’ll eat raw tomatoes, and not mind so much basil. The marinated tomatoes were SO good…Cool and refreshing on top of the warm flatbread, chicken and mozzarella.

Caprese Chicken on Grilled Flatbread 2

A perfect, light summery meal.

Caprese Chicken on Grilled Flatbread

Yields 6-8

12 hrPrep Time

10 minCook Time

12 hr, 10 Total Time

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  • For the flatbread:
  • 3 C flour
  • 1 packet yeast
  • 1 C warm water (around 120 degrees F)
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • For the Caprese salad:
  • 1 lb. tomatoes, seeded and cut into smallish chunks
  • 7 basil leaves, chopped
  • 1/3 C olive oil
  • 1/4 C white wine vinegar
  • 5 garlic cloves, smashed
  • salt & pepper to taste
  • 1 tsp sugar
  • 1 1/2 C cooked chicken, diced or cut into bite-sized pieces
  • 8 oz. fresh mozzarella, diced or cut into cubes


  1. To make the dough for the flatbread, in the bowl of a stand mixer, mix together the flour, yeast, salt and olive oil. Using the dough hook, slowly add the water with the mixer on low speed. Knead for 5 minutes.
  2. Place the dough in an oiled bowl, cover with oiled plastic wrap and refrigerate overnight.
  3. In a medium bowl, whisk together the 1/3 C olive oil, white wine vinegar, garlic cloves, basil, salt, pepper and sugar. Add the tomatoes, mix together, cover and refrigerate overnight.
  4. Remove the dough and the tomatoes from the refrigerator. Cut the dough into 8 pieces and let rest on a floured surface for 10 minutes. Preheat a panini press . Also preheat the broiler.
  5. Stretch the dough out into pieces about 6-8 inches in diameter. Place 3 or 4 on the panini press at a time, and cook until lightly golden brown, about 3-4 minutes per batch.
  6. Place the flatbreads on a baking sheet. Top with the cooked chicken and mozzarella, and place under the broiler for about 3-4 minutes, or until the chicken is warmed and the mozzarella is melted. Top with the marinated tomatoes and serve.
Cuisine: Italian/American | Recipe Type: Main, salad

I could not get over how delicious the marinade for the tomatoes was–And it wasn’t anything all that special, really. Pantry staples. But holy COW, I took a piece of flatbread and just dunked pieces of it in the marinade.  I can’t wait to make this if we’re lucky enough to get tomatoes in our garden this year!

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