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Chicken Salad Pizzas

Sometimes it just takes a little creative spin to get the kids to gobble up an otherwise grown-up dish. Add the word “pizza” to this pretty, piled-high salad, and you won’t have to worry about leftovers. —Simple & Delicious Test Kitchen

5 ServingsPrep/Total Time: 30 min.

Ingredients

5 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 teaspoon plus 1/8 teaspoon garlic powder, divided
1 pound boneless skinless chicken breasts, cubed
1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 medium red onion, halved and sliced
1/4 teaspoon salt
2 teaspoons olive oil
5 whole pita breads, warmed
1-2/3 cups fresh arugula or baby spinach
1 can (11 ounces) mandarin oranges, drained
4 bacon strips, cooked and crumbled
2/3 cup shredded cheddar cheese

Directions

Combine the cream cheese, mayonnaise and 1/2 teaspoon garlic powder
in a small bowl; set aside.
Cook chicken, peppers, onion, salt and remaining garlic powder in oil
in a large skillet over medium heat until chicken is no longer pink.
Spread cream cheese mixture over pita breads; top with arugula,
chicken mixture and oranges. Sprinkle with bacon and cheddar cheese.
Yield: 5 servings.

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Chicken Salad Pizzas (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.