Who says you can't top your flatbread with chicken and salad?
by Lindsay Evans
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Got flatbread, chicken and some veggies hanging around in your fridge and pantry? We're showing you how to transform these simple ingredients into a fresh, fast and healthy weeknight dinner. Our Mediterranean-style chicken salad is the perfect topper to a warm whole wheat flatbread. Simply bake chicken and slice into strips (this can be done ahead of time), toss together some arugula, tomatoes, cucumber, red onion and feta with a simple vinaigrette and pile high onto your favourite flatbread or naan. A seriously fresh, tasty and healthy weeknight dinner your family will love.
For the Chicken:
2 large chicken breasts
1 tbsp olive oil
3 tbsp good quality balsamic vinegar
1 tsp dried oregano leaves
1 tsp sea salt
1/2 teaspoon freshly ground pepper
For the Salad:
3 cups baby arugula leaves
1 cup halved red and yellow tomatoes
1/2 red onion, thinly sliced
1/2 small cucumber, diced
1 cup diced feta cheese
2 tbsp balsamic vinegar
3 tbsp olive oil
4 to 6 large plain Naan bread (or any flatbread you like)
In a small bowl whisk together olive oil, balsamic vinegar, oregano, salt and pepper. Place chicken breasts in a shallow dish. Pour the the marinade over the chicken and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
Preheat oven to 400°F. Place chicken to a parchment-lined baking sheet. Bake until golden and cooked through (an instant-read thermometer inserted into the thickest part should register 165°F), about 25 to 30 minutes. Remove and slice into strips. Let cool slightly while you prepare the salad.
In a large bowl combine arugula, tomatoes, onion, cucumber and feta. Drizzle with balsamic vinegar and olive oil and toss gently to coat. Place a flatbread on each plate and pile with salad and then a few chicken strips. Sprinkle with sea salt and serve immediately.