Grilled Chicken Salad Flatbread Sandwiches PRINT
|1||(9-oz) package fully cooked grilled chicken, diced|
|¼||cup red pepper, finely diced|
|¼||cup red onion, finely diced|
|1||(2.25-oz) can sliced black olives, drained|
|¼||cup feta cheese, crumbled|
|¼||cup Cesar dressing|
|4||oz prepared hummus|
|8||leaves of romaine lettuce, shredded|
Preheat grill to medium-high heat.
To prepare the chicken salad, combine the chicken, peppers, onion, olives, feta, and dressing in a medium-sized bowl. Fold together until the ingredients are coated with dressing. Set aside.
To grill the flatbread, lightly brush one side of each flat bread with olive oil and place the rounds (oil side down) on the hot grill. Grill the flatbread for 2 minutes, then brush the side that’s facing up with olive oil and flip. Grill for 2 more minutes, then remove.
Lay four of the flatbreads out on a work surface. Spread 2 Tbsp of the hummus on each of the breads. Distribute the romaine over the hummus, then do the same with the chicken salad. Fold in half and serve.