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Flatbread Salad with Buffalo Chicken and Grilled Vidalia Onions

Flatbread Salad with Buffalo Chicken and Grilled Vidalia Onions

Contributor: Lyndsay Burginger

Yes, you can use flatbread as a base for your salad. And yes! It’s absolutely divine topped with buffalo chicken and grilled Vidalia onions.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 medium Vidalia onion
  • 5 Tbsp. Buffalo Wing Sauce, divided
  • 2 boneless skinless chicken breasts (1/2 lb. total)
  • 2 naan breads (9-inch) or pre-baked pizza crusts
  • 1 tsp. olive oil
  • ½ cup shredded cheddar cheese
  • 4 cups salad greens
  • 1 carrot, peeled and then shredded using a potato peeler
  • 1 stalk celery, thinly sliced
  • 4 Tbsp. ranch dressing

Instructions

  1. Preheat a grill to medium-high heat.
  2. Trim the ends off of the Vidalia onion and peel it. Slice onion into three thick slices. Keep rings intact. Brush onion slices with 1 tablespoon of the wing sauce.
  3. Brush each chicken breast with 1 tablespoon of wing sauce.
  4. Grill the three onion slices and the chicken breasts over direct heat, flipping occasionally, until chicken is cooked through and onion slices are blackened, 12-15 minutes. Do not turn off grill.
  5. Use the remaining 2 tablespoons of wing sauce to brush the chicken and onions again. Let rest while preparing flatbreads.
  6. Oil one side of each flatbread with ½ teaspoon of olive oil. Put flatbreads oil side down on the grill. Top each with ¼ cup cheese. Grill just until bottom is starting to brown and cheese is melted, 3-4 minutes.
  7. Cut each flatbread into 8 wedges and arrange each set of 8 on a plate.
  8. Slice chicken into ½ inch slices. Separate onions into rings, discarding outer rings if they are very blackened. Top each plate of flatbread wedges with 2 cups of salad greens, half of the carrot, half of the celery, 2 tablespoons of ranch dressing and half of the chicken and onion rings.

Notes

Photo courtesy of the Vidalia Onion Committee.