BARBECUE CHICKEN & BACON FLATBREAD
MAKES 4 SERVINGS
2 to 4 store-bought flatbreads
⅔ cup Italian-style shredded cheese blend
1 ½ cups cooked chicken, chopped
4 slices cooked bacon, crumbled
½ small red onion, chopped
⅓ cup barbecue sauce
1 ripe but firm avocado, diced
1 Roma tomato, diced Homemade Ranch Dressing (recipe, this page) sprig fresh cilantro (optional)
Preheat oven to 450°F; line 2 baking sheets with parchment paper. Place flatbreads on prepared baking sheets and sprinkle each with cheese, then chicken, bacon and onion. Using spoon, drizzle with barbecue sauce. Bake until flatbreads begin to brown and cheese is melted, 10 to 12 minutes.
Remove from oven and sprinkle with avocado and tomato. Drizzle with Homemade Ranch Dressing and top with cilantro, if using.
Homemade Ranch Dressing
In bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup buttermilk, 1 tbsp lemon juice, 1 tsp dried dill, ½ tsp each of dried parsley, dried chives and onion powder, and ¼ tsp garlic powder. Season with salt and pepper. (Makeahead: Can be stored in airtight container and refrigerated for up to 1 week.) Makes about ¾ cup.
PER SERVING about 535 cal, 24 g pro, 34 g total fat (8 g sat. fat), 3 g carb (4 g dietary fibre, 10 g sugar), 80 mg chol, 850mg sodium, 2.2 mg iron.