Summer Salad with Buttermilk Dressing and Dill Flatbread

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

  • prep time 15 min
  • total time 30 min
  • ingredients 16
  • servings 2

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
  • 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.
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