Buffalo Chicken Flatbread with Blue Cheese Drizzle and Ranch Salad

Get ready for the ultimate comfort food mashup that brings together the best of pizza night and wing night! These crispy flatbreads are loaded with tangy Buffalo chicken, melty mozzarella and finished with a cool blue cheese drizzle that perfectly balances the heat.

Paired with a crunchy romaine salad tossed in ranch dressing and fresh tomatoes, this meal comes together in under 30 minutes. It’s perfect for game day, a quick weeknight dinner or anytime you’re craving bold, satisfying flavors.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Buffalo SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Lightly oil a baking sheet (use two sheets if making 4 servings) and place on the top rack (or top and middle racks for 4 servings). Wash and dry all produce.
2. Trim the root end from the lettuce, dry the leaves thoroughly and chop into bite-size pieces. Dice the tomato into ½-inch pieces.
3. Open the package of chopped chicken and drain any excess liquid. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and garlic powder; season lightly with salt and pepper. Cook, stirring, until the chicken is browned and cooked through, 4-6 minutes. Turn off the heat and stir in the Buffalo sauce.
4. While the chicken cooks, drizzle both sides of each flatbread with olive oil. Carefully place the flatbreads, dimpled sides down, on the preheated baking sheet. Bake on the top rack until golden brown and crisp, 5-7 minutes. (For 4 servings, divide flatbreads between two preheated sheets; bake on top and middle racks, swapping positions halfway through.)
5. After the flatbreads have baked for 5-7 minutes, carefully flip them so the dimpled sides are up. Evenly top with the Buffalo chicken and mozzarella cheese. Return to the oven (top rack or top and middle racks for 4 servings) and bake until the cheese melts, 2-3 minutes more.
6. While the flatbreads finish baking, in a medium bowl, toss the chopped lettuce and diced tomato with half of the ranch dressing.
7. Transfer the baked flatbreads to a cutting board and slice each into quarters. Divide the flatbreads and salad between plates. Drizzle the flatbreads with blue cheese dressing, additional hot sauce and the remaining ranch dressing as desired. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked shredded or chopped chicken. Simply skip the cooking step and toss the chicken with Buffalo sauce before topping the flatbreads.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure all other ingredients (like dressings and hot sauce) are certified gluten-free.

How do I store leftovers?

Store leftover flatbreads and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat flatbreads in the oven or toaster oven to maintain crispness.