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Summer Salad with Buttermilk Dressing and Dill Flatbread

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Rachel Rappaport
Updated Nov 5, 2018
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This summertime supper is made with fresh produce and DIY dressing, making it a delightful meal.

Summer Salad with Buttermilk Dressing and Dill Flatbread

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 16
  • Servings 2
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Line 2 plates with lettuce. Top with avocado, chicken, snow peas, cucumber, zucchini and tomatoes. Drizzle with dressing.
  • Step 
    5
    Allow flatbreads to cool 2 minutes before serving alongside salads.

Nutrition

No nutrition information available for this recipe

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