Cobb Salad Pizza Menu

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

Total: 40 minutes
Yield: 4 servings (serving size: 2 pieces)

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. Preheat oven to 425°.
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. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
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. 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.

Nutritional Information

Calories:

377

Fat:

13.9g (sat 3.1g,mono 7.1g,poly 2.4g)

Protein:

21.8g

Carbohydrate:

40.3g

Fiber:

2.6g

Cholesterol:

40mg

Iron:

2.9mg

Sodium:

731mg

Calcium:

57mg

Kathryn Conrad, Cooking Light, AUGUST 2010