“Piadina” is an Italian flat bread, very similar to a pita. Usually you grab it right after it is cooked and fill it with whatever makes you happy….cold cuts meat, cheeses, or even chocolate.
I thought it would be the perfect summer meal, paired with grilled chicken and Caesar salad. It was a hit! Even my husband liked it. He said it was very filling, something I worry about when I create salad-type meals. His work is so physical, it requires hefty meals.
Chicken Caesar Piadina
4-5 boneless, skinless chicken breasts, thawed to room temperature and sliced in half
1 bag baby spinach
Caesar salad dressing
Fresh Parmesan cheese, as much as you like
3 cups flour
3 Tablespoons extra virgin olive oil
1 teaspoon salt
2 teaspoons baking powder
1 pinch baking soda
1 teaspoon dried basil
1/2 teaspoon each of dried oregano and parsley
1/2 teaspoon garlic
1 cup ice water
1) Throw chicken onto a hot grill. Cook each side for about 7-8 minutes. While the chicken is cooking, make the piadina dough.
2) In a large bowl, mix all dry ingredients. Make a well in the middle, add oil and water. Slowly incorporate into liquid until it forms a dough. If the dough is too stiff, add additional water, a Tablespoon at a time until it is easy to handle. Knead until dough is smooth. Cut into 4-5 pieces. Roll out to 8″ circles-the thinner the better. Heat a large, flat skillet. When hot, brush the skillet with oil. Place flat bread on skillet, prick with a fork, and cook. Repeat on each side. The dough will cook very quickly.
3) Get the cooked chicken and slice. Set aside.
4) Combine the Parmesan cheese and spinach. Cover with Caesar dressing. Lay on top of the piadina bread, top the spinach with chicken, and serve with croutons and more cheese if you desire.