Cobb Salad Pizza

Photo: John Autry; Styling: Mindi Shapiro

Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely meal.

Yield: 4 servings (serving size: 2 pieces)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 13.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 21.8g
  • Carbohydrate: 40.3g
  • Fiber: 2.6g
  • Cholesterol: 40mg
  • Iron: 2.9mg
  • Sodium: 731mg
  • Calcium: 57mg

Ingredients

  • 1 (11-ounce) can refrigerated thin-crust pizza dough
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled blue cheese, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper, divided
  • 2 slices applewood-smoked bacon
  • 8 ounces skinless, boneless chicken breast cutlets
  • 1/2 cup quartered cherry tomatoes
  • 2 tablespoons chopped red onion
  • 2 cups lightly packed mixed baby greens
  • 1/2 cup diced peeled avocado

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
  3. 3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
  4. 4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
  5. 5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.
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