50-Garlic Clove Chicken Caesar Salad Boats
Garlic girls, this one’s for you. These chicken Caesar salad boats feature 50 cloves of garlic — roasted, melted, blended, and brushed — because subtlety is overrated. Think fluffy homemade flatbread stuffed with creamy garlic cheese, baked to golden perfection, then slathered in garlic butter. Each boat gets piled high with crunchy Caesar salad, rotisserie chicken, and a roasted garlic dressing that puts the bottled stuff to shame. It’s part garlic bread, part salad, part sandwich…and totally irresistible.
Tasty Team
Total Time
3 hr
3 hr
Prep Time
1 hr
1 hr
Cook Time
1 hr 45 min
1 hr 45 min
Total Time
3 hr
3 hr
Prep Time
1 hr
1 hr
Cook Time
1 hr 45 min
1 hr 45 min
Ingredients
for 6 servings
Garlic Confit:
- 45 garlic cloves, peeled
- 2 cups extra virgin olive oil, or more as needed
Dough:
- 3 ¾ cups bread flour, plus more for work surface
- 2 ¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 cup warm water
- ¼ cup whole-milk Greek yogurt
- 2 tablespoons olive oil
- 1 large egg, beaten with 1 tablespoon water, for brushing
Cheese Filling:
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 8 oz cream cheese, room temperature
- 10 garlic confit cloves, mashed
- freshly ground black pepper, to taste
Caesar Dressing:
- ½ cup mayonnaise
- ⅓ cup grated parmesan cheese
- ¼ cup whole milk
- 1 ½ tablespoons lemon juice
- 1 teaspoon dijon mustard
- 2 anchovy fillets
- freshly ground black pepper, to taste
Garlic Butter:
- ½ cup unsalted butter
- 5 garlic cloves, minced
- 1 tablespoon Chopped fresh parsley
- 1 pinch kosher salt
Caesar Salad:
- 6 cups shredded romaine lettuce
- 1 cup shredded cooked rotisserie chicken
- ¼ cup grated parmesan cheese
- ½ cup croutons, crushed
Nutrition Info
- Calories 1243
- Fat 86g
- Carbs 68g
- Fiber 5g
- Sugar 4g
- Protein 50g
Estimated values based on one serving size.
Preparation
- Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch loaf pan, and cover completely with the olive oil. Cover the pan with foil, and bake for 1½–2 hours, until the garlic cloves are deep golden brown and tender. Set aside to cool, 20–30 minutes. Remove the garlic confit cloves from the oil, and set aside.
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt, and sugar until evenly combined. Add the warm water, yogurt, and olive oil. Beat on low speed until the dough just starts to come together, 1–2 minutes. Add 25 of the garlic confit cloves, and continue beating on medium speed for 6–8 minutes, until the dough is smooth and elastic. The garlic cloves should remain mostly whole and distributed throughout the dough. Cover and let rise in a warm spot for 1–2 hours, until doubled.
- Meanwhile, make the cheese filling: Mash 10 of the garlic confit cloves. Place the mozzarella, Parmesan, cream cheese, mashed garlic confit, and a pinch of black pepper in a medium bowl. Fold together using a spatula until smooth and evenly combined. Set aside at room temperature.
- Make the Caesar dressing: Place the mayonnaise, Parmesan, milk, lemon juice, mustard, anchovy fillets, pepper, and 10 of the garlic confit cloves in a medium bowl. Process with an immersion blender until smooth. (Alternatively, process the mixture in a blender.) Keep in the fridge until ready to use.
- Make the garlic butter: Melt the butter in a small saucepan over medium-low heat. Add the minced garlic, and cook, stirring often, for 2–3 minutes, until fragrant but not browned. Remove from heat, and stir in the parsley and salt. Set aside at room temperature.
- Return to the dough: Preheat the oven to 450˚F (230˚C). Lightly flour a work surface. Place the dough on the work surface, and divide evenly into 6 portions. Roll each portion into a 12 x 6-inch oval.
- Spoon about ½ cup of the cheese filling down the center of each dough oval, leaving a 1-inch border. Fold the long sides inward, and pinch the ends to form a gondola shape.
- Transfer the filled dough ovals to a parchment-lined baking sheet. Brush evenly with the egg mixture. Bake for 12–15 minutes, until the dough is puffed and deep golden brown. Remove from the oven, and immediately brush the tops and sides of the bread with the garlic butter. Set aside.
- Make the Caesar salad: Toss together the lettuce, chicken, Parmesan, croutons, and ½ cup of the Caesar dressing in a large bowl until evenly coated. Store any leftover dressing in an airtight container in the refrigerator for up to 4 days.
- Spoon the Caesar salad evenly into the warm garlic-cheese boats. Serve immediately.
- Enjoy!
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