Summer Salad with Buttermilk Dressing and Dill Flatbread
Rachel Rappaport
Updated Nov 5, 2018
This summertime supper is made with fresh produce and DIY dressing, making it a delightful meal.
Summer Salad with Buttermilk Dressing and Dill Flatbread
- Prep Time 15 min
- Total 30 min
- Ingredients 16
- Servings 2
Ingredients
- 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, cut into 4 pieces
- 1/2 tablespoon olive oil
- 2 teaspoons finely chopped fresh dill weed
- 2 teaspoons finely chopped fresh parsley
- 1/2 cup buttermilk
- 1/2 teaspoon finely chopped shallot
- 1/2 teaspoon finely chopped fresh tarragon leaves
- 1/2 teaspoon ground white pepper
- 1 tablespoon pinot grigio wine vinegar
- 1 head romaine lettuce, chopped
- 1 medium avocado, pitted, peeled and sliced
- 1 cup shredded deli rotisserie chicken (from 2-lb chicken)
- 3/4 cup snow peas
- 3/4 cup diced peeled cucumber
- 12 cherry tomatoes, cut in half
- 3/4 cup diced peeled zucchini
Instructions
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Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Place 2 of the loaf pieces on the parchment paper. Wrap and refrigerate remaining 2 for later use.
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Step2Press both pieces into flatbreads about 5 inches long and 1/4 inch thick. Brush with olive oil. Sprinkle with 1 1/2 teaspoons each of the dill and parsley. Bake about 10 minutes or until golden brown.
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Step3Meanwhile, place remaining 1/2 teaspoon each of dill and parsley and the buttermilk, shallot, tarragon, pepper and vinegar in dressing shaker or jar with tight-fitting cover. Shake until well mixed. Set aside.
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Step4Line 2 plates with lettuce. Top with avocado, chicken, snow peas, cucumber, zucchini and tomatoes. Drizzle with dressing.
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Step5Allow flatbreads to cool 2 minutes before serving alongside salads.
Nutrition
No nutrition information available for this recipe
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