Chicken Caesar Salad Pizza Recipe

5 1 3
Chicken Caesar Salad Pizza Recipe
Chicken Caesar Salad Pizza Recipe photo by Taste of Home
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Chicken Caesar Salad Pizza Recipe

Read Reviews
5 1 3
Publisher Photo
This delectable cold pizza proves that you can eat well even when you're eating healthy. A tube of refrigerated pizza crust is baked, spread with some seasoned cream cheese and topped with nicely dressed salad fixings and moist chicken. —Amber Zurbrugg Alliance, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 2 teaspoons canola oil
  • 1/2 cup fat-free creamy Caesar salad dressing
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 garlic clove, minced
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 4 cups thinly sliced romaine
  • 1/2 cup diced sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack.
In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended.
Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan. Yield: 6 servings.
Originally published as Chicken Caesar Salad Pizza in Quick Cooking July/August 2003, p29

Nutritional Facts

1 slice: 280 calories, 6g fat (1g saturated fat), 43mg cholesterol, 952mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 25g protein.

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 2 teaspoons canola oil
  • 1/2 cup fat-free creamy Caesar salad dressing
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 garlic clove, minced
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 4 cups thinly sliced romaine
  • 1/2 cup diced sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  1. Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack.
  2. In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended.
  3. Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan. Yield: 6 servings.
Originally published as Chicken Caesar Salad Pizza in Quick Cooking July/August 2003, p29

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MY REVIEW
aslowiak User ID: 1551844 64442
Reviewed Dec. 13, 2008

"This recipe is absolutely amazing! It is my go-to dish for potlucks and I have recieved numerous requests for the recipe.  I often make it with refrigerated crescent rolls instead of pizza dough for a fun change of pace.  I would definitely recommend this recipe!"

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