1 medium Vidalia® onion
5 Tbsp. Buffalo Wing Sauce, divided
2 boneless skinless chicken breasts (1/2 lb. total)
1 tsp. olive oil
1 pre-baked flatbread pizza crust, about 6 oz.
½ cup shredded cheddar cheese
4 cups salad greens
1 carrot, peeled and then shredded using a potato peeler
1 stalk celery, thinly sliced
4 Tbsp. ranch dressing
Preheat a grill to medium-high heat. Trim the ends off of the Vidalia® sweet onion and peel it. Slice onion into three thick slices. Keep rings intact. Brush onion slices with 1 tablespoon wing sauce. Brush each chicken breast with 1 tablespoon wing sauce.
Grill the three onion slices and the chicken breasts over direct heat until chicken is cooked through and onion slices are blackened, about 12-15 minutes. Do not turn off grill.
Use the remaining 2 tablespoons of wing sauce to brush the chicken and onions again after cooking, making sure to use a new brush to avoid cross-contamination. Cover with foil to keep warm.
Oil one side of the flatbread with ½ teaspoon of olive oil. Put flatbread oil-side-down on the grill. Top with ¼ cup cheese. Grill just until bottom is starting to brown and cheese is melted, 3-4 minutes.
Slice chicken into ½ inch slices. Separate onion slices into rings, discarding outer rings if they are very black. Top flatbread with salad greens, carrot, celery, ranch dressing, chicken, and onion rings.
Recipe courtesy of the Vidalia® Onion Committee.