California Chicken Flatbread with Chipotle Ranch SaucePosted: January 24, 2016
I’ve been having a lot of fun in the kitchen lately. Now that Anna’s naps are hopefully starting to normalize (uh oh… did I just jinx it?!), I’m finding longer pockets of time to play around. Justin went out with his Dad for a Robbie Burns event on Friday, and since I was home alone with girly after she went to bed, I decided I also needed to be social so I invited my friend Cait over for some food and drinks. (Who says new moms can’t have any fun?) Having friends over is a great excuse to try new recipes. This one turned out great!
California Chicken Flatbread with Chipotle Ranch Dressing (Modified from Le Creme la Crumb)
You will need:
- 4 naan breads
- 1 red pepper, diced (plus a dab of oil)
- 2 boneless skinless chicken breasts, seasoned to taste (all I had in the freezer were pre-seasoned chicken breasts and it worked out fine!)
- 1/3 cup bacon bits
- 1 avocado, diced
- 1 cup grated cheese (I used a cheddar mozzarella blend)
- 1/2 cup ranch dressing
- 2 teaspoon chipotle seasoning
Preheat oven to 425. Dice pepper and sauteed on high with a dab of oil to give them a little char once cooked. Dice your chicken, pan fry until cooked and set aside. Dice your avocado. Grease 2 large baking sheets and add naan breads. Top with peppers, chicken, avocado and bacon bits. Top with cheese. Bake at 425 for about 15 mins (until cheese starts to bubble). If you like an added crunch to your flatbread, broil on high for 5 mins. While the flatbread is cooking, whip together the dressing by mixing the ranch dressing and chipotle seasoning well. Once flatbreads are cooked, drizzle dressing on top and serve more on the side for dipping. Enjoy with a beer on a Friday night with a side of fantastic company!