Rating: 5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 14

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

Kathryn Conrad
Recipe by Cooking Light August 2010

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Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.

  • 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.

  • 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.

Nutrition Facts

377 calories; fat 13.9g; saturated fat 3.1g; mono fat 7.1g; poly fat 2.4g; protein 21.8g; carbohydrates 40.3g; fiber 2.6g; cholesterol 40mg; iron 2.9mg; sodium 731mg; calcium 57mg.
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