Home Chef charges ~$10/serving
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Make it at home: ~$3/serving
- Cuisine American
- Course Main
- Original Home Chef
- Prep 15 min
- Cook 15 min
- Serves 2
Ingredients
- 2 organic chicken breasts, pounded thin
- 2 whole-wheat naan flatbreads
- 2 cups romaine hearts, chopped
- 3 tbsp avocado-oil mayo
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 2 anchovy fillets, minced (or 1 tsp anchovy paste)
- juice of 1 lemon
- ¼ cup Parmigiano-Reggiano, grated
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce (no HFCS)
- black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Whisk mayo, Dijon, garlic, anchovy, lemon juice, Worcestershire, half the parmesan for dressing.
- Brush chicken with olive oil, season. Grill or sear 5–6 min per side until 165°F. Rest, slice.
- Toast naan in dry pan or oven until crispy edges.
- Toss romaine with dressing. Pile onto naan. Top with sliced chicken and remaining parmesan.
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