Buffalo Chicken Flatbreads with Blue Cheese Drizzle and Ranch Salad

These Buffalo chicken flatbreads bring together the best of pizza night and wing night in one irresistible dish. Crispy flatbreads are loaded with tangy Buffalo-spiced chicken, gooey mozzarella and finished with a creamy blue cheese drizzle. Served alongside a crunchy romaine salad with tomato and ranch dressing, this meal is a crowd-pleaser that comes together in under 30 minutes.

Whether you’re hosting game day or just craving a quick and satisfying dinner, these flatbreads deliver big flavor with minimal effort. The combination of spicy, cool and crunchy textures makes every bite exciting. Plus, the easy prep and fast cooking time mean you can have dinner on the table in no time.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 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 the oven to 450°F. Lightly oil a baking sheet (use two sheets for 4 servings) and place on the top rack. Wash and dry the produce. Trim the root end from the lettuce, dry the leaves thoroughly and chop into bite-size pieces. Dice the tomato into ½-inch pieces.
2. Open the package of chopped chicken and drain any excess liquid. Heat a 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.
3. 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.) After 5-7 minutes, carefully flip the flatbreads so the dimpled sides are up. Evenly top with the Buffalo chicken and mozzarella cheese. Return to the oven and bake until the cheese melts, 2-3 minutes more.
4. While the flatbreads bake, in a medium bowl, toss the lettuce and tomato with half of the ranch dressing. Once the flatbreads are done, transfer them to a cutting board and slice into quarters. Divide the flatbreads and salad between plates. Drizzle the flatbreads with as much blue cheese dressing, hot sauce and remaining ranch dressing as you like. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken. Just skip the cooking step and toss the chicken with Buffalo sauce before adding to the flatbreads.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure all other ingredients are gluten-free. The rest of the recipe remains the same.

How do I store leftovers?

Store leftover flatbreads and salad separately in the refrigerator. The flatbreads will keep for up to 2 days; reheat in the oven to restore crispness.