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 Joe’s)
- 1 ½ 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 or lean store-bought grilled chicken breast, sliced into strips on the diagonal
- Freshly ground black pepper, to taste
Instructions:
If you can’t find the garlic blend, you can use a garlic spread.
- Preheat the oven to 400°.
- 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.