Salad Pizza with Grilled Chicken
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (not a low-carb one)
- 1 teaspoon Gourmet Garden Garlic Blend or frozen garlic (look for Gourmet Garden in a tube in the produce section, or look for frozen garlic at Trader Joes)
- 1 1/2 teaspoons reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
- 3 cups (about 3 small handfuls) mixed baby greens
- 3 tablespoons seeded and finely chopped tomato
- 1 tablespoon finely chopped red onion
- 1 tablespoon bottled reduced-fat balsamic or Italian vinaigrette (one with no more than 2 g of fat per tablespoon; I used Newmans Own Light Balsamic Vinaigrette)
- 4 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken breast, sliced into strips on the diagonal
- Freshly ground black pepper, to taste
- Preheat the oven to 400F.
- Place the tortilla on a nonstick baking sheet.
- Bake it for 3 to 4 minutes.
- Flip the tortilla and spread the garlic spread evenly over the top, and then sprinkle it evenly with the Parmesan.
- Bake it another 3 to 5 minutes, or until the tortilla is crisp and lightly browned in spots.
- Meanwhile, in a medium glass or plastic mixing bowl, toss the greens, tomato, onion, and vinaigrette.
- Transfer the tortilla to a serving plate.
- Mound the salad atop the crisped tortilla and top it with the chicken.
- Season with pepper and serve immediately.
- Calories: 335
- Protein: 31g
- Carbohydrates: 36g
- Fat: 7g
- Saturated fat: <1g
- Cholesterol: 65mg
- Fiber: 6g
- Sodium: 804mg
tortilla, garlic, parmesan cheese, baby greens, tomato, red onion, italian vinaigrette, chicken, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/salad-pizza-with-grilled-chicken-375514 (may not work)