CALIFORNIA GRILLED CHICKEN FLATBREAD
Makes: 4 appetizer servings Hands-on time: 40 min. Total time: 40 min.
½ cup mayonnaise
1 tbsp. garlic, chopped
1 tbsp. lemon juice
3 medium-size tomatoes, diced
½ medium-size red onion, finely diced
1 jalapeño pepper, seeded and minced
3 tbsp. fresh lime juice
2 tbsp. cilantro, finely chopped
½ tsp. Kosher salt
1 (12-in.) flatbread, prebaked
¼ cup prepared marinara sauce
1½ cups mozzarella, shredded
1 (5- to 6-oz.) grilled chicken breast, diced
2 tbsp. cooked applewood-smoked bacon, diced
1½ tsp. Parmesan cheese, grated
¼ avocado, peeled, seeded and sliced
1. Preheat oven to 425º. Whisk together mayonnaise, garlic and lemon juice; set aside.
2. Combine tomatoes and next 5 ingredients; set aside.
3. Place flatbread on a lightly greased baking sheet; spread evenly with marinara sauce. Top with mozzarella, grilled chicken and bacon. Bake 8 to 10 minutes or until cheese is melted and golden. Transfer flatbread to cutting board. Drizzle with about 2 tbsp. each reserved mayonnaise and tomato mixtures. Sprinkle with Parmesan cheese.
4. Cut flatbread in 4 equal pieces; cut each piece diagonally into triangles to form 8 pieces. Top with avocado slices and chopped cilantro. Serve immediately.