Chicken Vegetable Salad In Flatbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Salads, Sandwiches | 1 | Servings |
INGREDIENTS
| 4 | Garlic cloves, crushed | |
| 4 | Skinless boneless chicken | |
| breasts | ||
| 2 | Sweet or mild onions | |
| peeled cut into 1/2 inch | ||
| slices | ||
| Freshly ground pepper | ||
| Kosher salt, if desired | ||
| 1/4 | c | Balsamic vinegar |
| 1 | T | Ground cumin |
| 2 | Garlic cloves, minced | |
| Kosher salt | ||
| Freshly ground pepper | ||
| 1 | Tomato, seeded/ diced | |
| 4 | Mushrooms | |
| 2 | Carrots, julienne cut | |
| 8 | oz | Roasted red peppers, thinly |
| sliced | ||
| 1 | Palm hearts, thinly sliced/o | |
| pt | ||
| 16 | Cilantro sprigs | |
| 8 | Lavash-style flatbreads |
INSTRUCTIONS
Recipe by: Dorothy Lane Markets Combine garlic and pepper and rub on chicken breasts. Grill chicken and onion slices and separate onion into rings. Salt if desired. Combine ingredients for marinade in a medium bowl. Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked onion rings to vegetables and toss again. Thinly slice cooked chicken across the grain and on the bias. To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place equal amounts of vegetables at one end, spreading vegetables across width of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash tighly to form rolls. Slice each roll on bias. Makes 6-8 servings. jmerrill@prodigy.com MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1022
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 292.4mg
Sodium: 995.6mg
Potassium: 3049.4mg
Carbohydrates: 99.9g
Fiber: 17g
Sugar: 50.7g
Protein: 120.8g