Best Cali Flatbread Chicken Sandwich Recipes

CALIFORNIA CHICKEN FLATBREAD WITH CHIPOTLE RANCH SAUCE

California Chicken Flatbread with Chipotle Ranch Sauce image

California chicken flatbread with juicy chicken, bacon, avocado, red peppers, cilantro, and creamy chipotle ranch sauce!

Provided by Tiffany

Time 30m

Number Of Ingredients 12

Ingredients

1 large flatbread or naan (or 2 small, (I used Stonefire brand- my favorite!))
2 tablespoons olive oil
½ cup shredded mozzarella cheese ((or any other favorite cheese such as monterey jack or pepperjack for a spicier version))
1 boneless skinless chicken breast (pounded to ½ inch thickness )
salt and pepper (to taste)
2-3 slices cooked bacon (chopped)
½ avocado (sliced or diced )
½ red pepper (diced )
1 tablespoon packed cilantro leaves (roughly chopped)
½ teaspoon crushed red pepper flakes ((optional))
¼ cup ranch dressing
1 teaspoon chipotle seasoning ((see note))

Steps:

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.
While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Nutrition Facts : Calories 333 kcal, Carbohydrate 10 g, Protein 18 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 446 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CALIFORNIA CHICKEN SANDWICH

California Chicken Sandwich image

This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch.

Provided by Martini Guy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
8 slices loaf sourdough bread, thick slices (diagonally cut and toasted)
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

Steps:

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
To prepare the sandwiches, sprinkle chicken with salt and pepper.
Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
Cook chicken 5 minutes on each side.
Reduce heat to low.
Cover and cook 5 more minutes until done. No pink is showing.
Remove chicken from skillet and cut diagonally across grain into thin slices.
Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
Add additional citrus mayonnaise to top bread slice if desired.

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