Grilled Cobb Flatbreads
Grilled Cobb Flatbreads requires approximately 35 minutes from start to finish. For $3.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 35g of protein, 75g of fat, and a total of 861 calories. This recipe serves 2. This recipe from Foxes Love Lemons requires eggs, ground pepper, blue cheese, and red wine vinegar. 55 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Fourth Of July. With a spoonacular score of 60%, this dish is solid. If you like this recipe, you might also like recipes such as Grilled Caponata Salad with Grilled Flatbreads, Grilled Rosemary Flatbreads, and Grilled Cheese & Tomato Flatbreads.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons minced shallot
2 teaspoons red wine vinegar
Pinch of salt and ground black pepper
2 small boneless chicken thighs
1 package (8.8 ounces / 2 pieces) naan bread
1-1/2 cups baby arugula
2 hard boiled eggs, thinly sliced
1 avocado, peeled, pitted and thinly sliced
2 pieces cooked bacon
1/2 cup grape tomatoes, halved
1/3 cup crumbled blue cheese
Freshly ground black pepper
Equipment:
whisk
bowl
grill
cutting board
Cooking instruction summary:
Make the Creamy Shallot Dressing: In medium bowl, whisk mayonnaise, buttermilk, shallot, vinegar, salt and pepper until smooth. Refrigerate until ready to use. Make the Flatbreads: Preheat grill for direct grilling over medium heat. Transfer chicken to grill and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning and rotating occasionally. Place naan bread on grill during final 2 minutes of chicken cooking time; cook until grill marks develop and naan becomes slightly crisp, turning and rotating frequently. Remove chicken and naan from grill. Transfer chicken to cutting board and chop into 1-inch pieces. Divide arugula between pieces of naan. Top with eggs, avocado, bacon, tomatoes, cheese and chopped chicken. Drizzle with Creamy Shallot Dressing and sprinkle with black pepper. Cut naan into pieces and serve immediately.
Step by step:
1. Make the Creamy Shallot Dressing: In medium bowl, whisk mayonnaise, buttermilk, shallot, vinegar, salt and pepper until smooth. Refrigerate until ready to use.
2. Make the Flatbreads: Preheat grill for direct grilling over medium heat.
3. Transfer chicken to grill and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning and rotating occasionally.
4. Place naan bread on grill during final 2 minutes of chicken cooking time; cook until grill marks develop and naan becomes slightly crisp, turning and rotating frequently.
5. Remove chicken and naan from grill.
6. Transfer chicken to cutting board and chop into 1-inch pieces.
7. Divide arugula between pieces of naan. Top with eggs, avocado, bacon, tomatoes, cheese and chopped chicken.
8. Drizzle with Creamy Shallot Dressing and sprinkle with black pepper.
9. Cut naan into pieces and serve immediately.
Nutrition Information:
covered percent of daily need
