• Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
  • Pinterest Social Icon
  • YouTube Social  Icon
Please reload

Recent Posts

Recipe Friday- Chicken Cobb Salad Naan Flatbread

June 21, 2019

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

 

Ingredients: 

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

 

Directions: 

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

 

 

 

Please reload

Check Out Our Website!
Please reload

Search By Tags
Please reload

Archive