Recipe Friday- Chicken Cobb Salad Naan Flatbread

June 21, 2019

Prep: 20 minutes   Bake: 10 minutes • Serves: 4



1  tablespoon olive oil

1½  teaspoons red wine vinegar

¼  teaspoon kosher salt

¼  teaspoon fresh ground black pepper plus additional for garnish (optional)

2  plain naan flatbread rounds (8.8-ounce package)

1  cup shredded Busch’s Rotisserie Chicken Breast (about 5 ounces)

¼ cup crumbled Gorgonzola cheese

2  refrigerated hard-cooked eggs, chopped

¼  large avocado, peeled, pitted and chopped

½  cup chopped Earthbound Farm® Organic Romaine Easy Leaves

¼  cup chopped grape tomatoes

2  tablespoons diced red onion

2  tablespoons Fresh Sweet Corn Kernels (cut from cob)

2  tablespoons Ken’s Steak House® Ranch Dressing



1. Preheat oven to 425°. In small bowl, whisk oil, vinegar, salt and pepper. Brush top of naan with oil mixture; top with chicken and cheese. Place naan directly on oven rack; bake 10 minutes or until edges are golden brown.


2. Top naan with eggs, avocado, lettuce, tomatoes, onion, corn and dressing; garnish with pepper, if desired.

Approximate nutritional values per serving: 429 Calories, 21g Fat (7g Saturated), 137mg Cholesterol, 780mg Sodium, 36g Carbohydrates, 5g Fiber, 4g Sugars, 24g Protein




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