Difficulty: Easy

Prep: 45 minutes

Serves: 4


  • 2 store bought flatbreads
  • 1 cup shredded cooked chicken breast or thigh
  • β…“ cup Graceland Dried Cherries
  • 1 large yellow onion, sliced
  • 1 tbsp. butter
  • β…“ cup baby arugula
  • ½ cup balsamic vinegar
  • Crumbled goat cheese (to taste)


Put the butter in a large skillet over medium-low heat. After it is melted, add the onion slices and let it caramelize for 30 minutes, stir only a few times until the onions are golden brown. In the meantime, pour the balsamic vinegar in a small sauce pot over high heat. Once it starts to boil, turn it down to medium-low and continue cooking until the vinegar has condensed into a thick syrup that coats the back of the spoon. Turn off the heat and set aside. Preheat oven to 350° Fahrenheit. Place the flatbread on a baking sheet. Spread shredded chicken evenly over the two pieces, then repeat with the onions. Crumble the goat cheese on top and then sprinkle the dried cherries on. Place in the oven for 10-12 minutes until the bread gets crispy on the edges and the cheese starts to melt. Remove the flatbread from oven and top with baby arugula and drizzle with the balsamic syrup. Cut into pieces and serve.

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