Grilled Chicken Flat Bread with Taylor Farms® Sweet Kale Salad


  • 1 loaf of ciabatta bread
  • 1 boneless, skinless chicken breast
  • Big Green Egg Savory Pecan Seasoning
  • 1 tomato, sliced
  • 1 ball of mozzarella, sliced
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Taylor Farms® Sweet Kale Chopped Kit


Set the EGG for direct cooking without the convEGGtor at 400°F.

Season the chicken breast on both sides with the Big Green Egg Savory Pecan Seasoning. Place on the grid and cook for 10 minutes per side or until the internal temperature reaches 165°F. Remove the chicken from the EGG, slice, and set aside

Mix together the Taylor Farms® Sweet Kale Chopped Kit and set aside.

Slice the ciabatta bread in the middle, lengthwise. Brush the olive oil on the sliced side of the bread and season with the salt and pepper. Place on the bread sliced-side down on the EGG for 3-5 minutes, or until desired grill marks appear.

Flip the bread and top with the mozzarella. Let cook for 3-5 minutes or until the mozzarella is melting; add tomatoes and cook for 3-5 minutes to desired doneness. Carefully remove from the EGG. Add chicken and top with the Taylor Farms® Sweet Kale Chopped salad.

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