Summer Salad with Buttermilk Dressing and Dill Flatbread

Blogger Rachel Rappaport of CoconutandLime shares her favorite summer dinner for two.

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Servings 2

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ingredients 16
Prep Time 15 min
Total Time 30 min

Ingredients

1: can (11 oz) Pillsbury® refrigerated crusty French loaf, cut into 4 pieces

1/2: tablespoon olive oil

2: teaspoons finely chopped fresh dill weed

2: teaspoons finely chopped fresh parsley

1/2: cup buttermilk

1/2: teaspoon finely chopped shallot

1/2: teaspoon finely chopped fresh tarragon leaves

1/2: teaspoon ground white pepper

1: tablespoon pinot grigio wine vinegar

1: head romaine lettuce, chopped

1: medium avocado, pitted, peeled and sliced

1: cup shredded deli rotisserie chicken (from 2-lb chicken)

3/4: cup snow peas

3/4: cup diced peeled cucumber

12: cherry tomatoes, cut in half

3/4: cup diced peeled zucchini

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Directions

1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Place 2 of the loaf pieces on the parchment paper. Wrap and refrigerate remaining 2 for later use.
2 Press both pieces into flatbreads about 5 inches long and 1/4 inch thick. Brush with olive oil. Sprinkle with 1 1/2 teaspoons each of the dill and parsley. Bake about 10 minutes or until golden brown.
3 Meanwhile, place remaining 1/2 teaspoon each of dill and parsley and the buttermilk, shallot, tarragon, pepper and vinegar in dressing shaker or jar with tight-fitting cover. Shake until well mixed. Set aside.
4 Line 2 plates with lettuce. Top with avocado, chicken, snow peas, cucumber, zucchini and tomatoes. Drizzle with dressing.
5 Allow flatbreads to cool 2 minutes before serving alongside salads.