Salad Pizza with Grilled Chicken

Name: Salad Pizza with Grilled Chicken
Yield: 1 serving
Ingredients: 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 Joe’s); 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 Newman’s 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

December 9, 2011

I think this might be the most guilt-free pizza I eat. Not only are you getting the health benefits of whole wheat from the tortilla, in addition, nutritious salad greens are included, along with plenty of lean protein. If you can’t find the garlic blend, you can use a garlic spread. Just be sure you find one without too much fat. That said, since you’re using only a teaspoon, even one with a bit of fat won’t hurt. Just be sure not to use the leftovers of a more fattening one in bulk in another recipe.

Recipe information

Yield
1 serving

Ingredients

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 Joe’s)

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 Newman’s 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

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
Meanwhile, in a medium glass or plastic mixing bowl, toss the greens, tomato, onion, and vinaigrette.
Step 4
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.
nutrition information
Step 5
Calories: 335
Step 6
Protein: 31g
Step 7
Carbohydrates: 36g
Step 8
Fat: 7g
Step 9
Saturated fat: <1g
Step 10
Cholesterol: 65mg
Step 11
Fiber: 6g
Step 12
Sodium: 804mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.

TagsSalad Chicken Breast Chicken Poultry Leafy Greens Vegetable Main Dinner Nut Free Quick Cookbooks

Recipe information

Ingredients

Preparation

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nutrition information

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Recipe notes