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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Steps
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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Double the ingredients for the flatbread and dressing, and make enough for tomorrow’s meal today! Refrigerate the dressing until ready for use.
If summer berries are in season, use them instead of cherry tomatoes.
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No nutrition information available for this recipe
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