Flatbreads with Chicken Salad
This easy, fresh recipe requires no cooking and all enjoying! We love these flatbreads for a satisfying lunch that won't weigh you down all afternoon; you can also prepare the salad and dress right before eating for a not-sad desk lunch. This recipe makes two flatbreads.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
2 store-bought flatbreads or naan, lightly grilled or toasted
1 cup white meat from a store-bought rotisserie chicken
6 ounces leafy greens, washed and dried (we used arugula)
10 cherry or grape tomatoes, washed, dried and sliced in half
1 ripe avocado, pitted, peeled and sliced
1/2 red or sweet onion, thinly sliced
Olive oil, for drizzling
Salt and freshly cracked black pepper, to taste
1 cup white meat from a store-bought rotisserie chicken
6 ounces leafy greens, washed and dried (we used arugula)
10 cherry or grape tomatoes, washed, dried and sliced in half
1 ripe avocado, pitted, peeled and sliced
1/2 red or sweet onion, thinly sliced
Olive oil, for drizzling
Salt and freshly cracked black pepper, to taste
Directions
Layer chicken, greens, tomato, avocado and onion on flatbreads, distributing evenly. Drizzle with oil, season with salt and pepper, serve and enjoy!
Looking for inspiration? Try these recipes:
Osso Buco con Risotto alla Parmigiana
Beet, Goat Cheese and Caramelized Onion Flatbread
Green Bean Casserole with Caramelized Onions
