Greek Chicken Salad Flatbreads
45 minutes
Serves: 4
Topping whole-grain flatbreads with the ingredients for a Greek-style chicken salad creates a complete meal, full of rich, good-for-you flavor.
Ingredients
- 14 ounces Just Bare® Boneless Skinless Chicken Breast Tenders
- 1 medium lemon
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano leaves, crushed
- Coarse salt to taste
- 1 medium green bell pepper, thinly sliced
- 1/2 medium red onion, cut into thin wedges
- 1 can (14 ounces) artichoke heart quarters, well drained
- 4 (7-inch) whole-grain flatbreads
- 3 medium plum tomatoes, sliced
- 16 pitted Kalamata olives, halved
- 16 ounces feta cheese, crumbled
- Cracked black pepper to taste
- 3 cups fresh baby arugula leaves
Instructions
- Heat oven to 400°F. Cut each chicken tender into 3 pieces crosswise. Grate zest from lemon and squeeze the juice. Whisk juice with 2 tablespoons oil, zest, oregano, and salt. Pour half of mixture over chicken and toss until coated. Reserve remaining dressing.
- Heat large skillet over medium-high heat. Cook, stirring occasionally, chicken 6 to 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Remove from pan.
- Add remaining 1 tablespoon oil to skillet; cook, stirring occasionally, bell pepper and red onion about 4 minutes or just until tender. Stir in artichokes; cook 1 minute longer.
- Lay flatbread on large baking sheet. Arrange tomato slices evenly on top each flatbread. Top with chicken and vegetables; sprinkle with olives, cheese, and black pepper.
- Bake 10 to 12 minutes or until edges of bread are crisp and cheese is browned. Toss arugula with remaining dressing; top each flatbread with greens.