American and Middle Eastern classics come together in this one hearty mashup. Chef Michelle piles chicken Caesar salad—with our go-to Caesar dressing, of course—onto toasty naan bread. Laced with plenty of grated and shaved Parmesan, it makes for an untraditional and yet unbelievably delicious spin on the gyro sandwich.
1 romaine heart
1 pint grape tomatoes
2 boneless skinless chicken breasts
1 clove garlic
1½ ounces mayonnaise
1 tablespoon grated Parmesan cheese
¼ teaspoon anchovy paste
2 pieces naan
2 tablespoons shaved Parmesan cheese
1 tablespoon olive oil
12″ large nonstick pan
Salt helps to break down garlic and extract its natural juices. By repeatedly scraping down and pressing, you’ll get a paste! Doing so makes for a smooth, flavorful addition to your dressing, without chunks of garlic.
Prepare Ingredients: Rinse romaine and thinly slice crosswise. Rinse tomatoes and halve, if desired (they're for a salad, so if you don't feel like doing more cutting tonight, just leave them whole!). Halve lemon.
Cook Chicken: Pat chicken dry with paper towel and season all over with .5 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-6 minutes per side. Transfer chicken to a plate, reserving pan for toasting naan, and set aside.
Make Caesar Dressing: While chicken sears, mince garlic and sprinkle over .125 teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until a paste forms (see Recipe Tip). In a large bowl, combine mayonnaise, grated Parmesan, anchovy paste, garlic paste, and juice of 1 lemon, and whisk until smooth. Scoop out 2 tablespoons dressing into a small bowl and reserve for plating.
Toast Naan: Wipe pan from chicken clean and add naan over medium-high heat. Toast until slightly charred and warmed through, about 2 minutes per side. Divide between serving plates.
Slice Chicken and Toss Salad: Cut chicken into .25-inch slices. Add romaine and tomatoes to large bowl with dressing and toss to coat.
Plate Chicken Caesar Gyros: Top charred naan with salad and sliced chicken. Sprinkle over shaved Parmesan and drizzle with reserved Caesar dressing. Dig in!