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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely meal. 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 |
Directions:
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.
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