Grilled Greek Flatbreads
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 8
1 package (13.2 ounces) refrigerated Italian bread dough
Schnucks nonstick cooking spray
1/2 teaspoon chicken grilling seasoning
2 cups fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped (about 1-1/2 cups)
1/2 English cucumber, cut into 1/2-inch pieces (about 1-1/2 cups)
1 can (2.25 ounces) Schnucks sliced ripe olives, drained
1/2 cup crumbled tomato and basil feta cheese
1/4 cup red wine vinaigrette salad dressing
1 teaspoon Schnucks oregano leaves
1. Prepare outdoor grill for direct grilling over medium heat. Cut bread dough into 4 equal pieces. Place dough pieces, cut side down, on work surface; with fingertips, gently press flat into 3- to 4-inch diameter discs, forming 4 flatbreads. Spray tops with cooking spray; let stand 10 minutes. Press dough again until diameter reaches 6 to 7 inches; let stand 5 minutes longer and press again to reach an 8-inch diameter.
2. Meanwhile, sprinkle chicken with grilling seasoning; cut into 1-inch thick slices. Place chicken on hot grill rack; cook 5 to 8 minutes or until internal temperature reaches 165°F, turning twice during cooking. Transfer chicken to cutting board. When cool enough to handle, chop into 1/2-inch pieces. In medium bowl, combine remaining ingredients and chicken pieces; toss until well combined.
3. Lightly spray both sides of dough discs with cooking spray. Place dough discs on hot grill rack; cook 3 to 4 minutes or until golden and edges spring back when pressed, moving frequently to prevent sticking and turning once halfway through cooking. Transfer to cutting board.
4. Leaving 1/4-inch border, evenly divide chicken mixture over flatbreads. Cut each flatbread into 4 wedges to serve.
Each serving: about 230 calories, 8 g total fat (2 g saturated), 30 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugars, 15 g protein