Chicken Cobb Salad Naan Flatbread
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Chicken Cobb Salad Naan Flatbread

Prep: 20 minutes
Bake: 10 minutes • Serves: 4

1tablespoon olive oil
1-1/2teaspoons red wine vinegar
1/4teaspoon kosher salt
1/4teaspoon fresh ground black pepper plus additional for garnish (optional)
2plain naan flatbread rounds (8.8-ounce package)
1cup shredded Busch’s Rotisserie Chicken Breast (about 5 ounces)
1/4cup crumbled Gorgonzola cheese
2refrigerated hard-cooked eggs, chopped
1/4large avocado, peeled, pitted and chopped
1/2cup chopped Earthbound Farm® Organic Romaine Easy Leaves
1/4cup chopped grape tomatoes
2tablespoons diced red onion
2tablespoons fresh sweet corn kernels (cut from cob)
2tablespoons Ken’s Steak House® Ranch Dressing

1.Preheat oven to 425°. In small bowl, whisk oil, vinegar, salt and pepper. Brush top of naan with oil mixture; top with chicken and cheese. Place naan directly on oven rack; bake 10 minutes or until edges are golden brown.

2.Top naan with eggs, avocado, lettuce, tomatoes, onion, corn and dressing; garnish with pepper, if desired.

Approximate nutritional values per serving: 

429 Calories, 21g Fat (7g Saturated), 137mg Cholesterol,
780mg Sodium, 36g Carbohydrates, 5g Fiber, 4g Sugars, 24g Protein