Barbecue Chicken Pizza
Easy Kale Salad
Ingredients
- 1 (15-oz) pkg already-rolled-out bakery pizza dough (see Note)
- ½ cup spicy barbecue sauce, divided (such as Stubb's)
- 2 cups shredded rotisserie chicken (without skin)
- 1 cup shredded reduced-fat Cheddar cheese
- 1 cup corn kernels (about 2 ears)
- ½ cup thinly sliced red onion
- 2 Tbsp refrigerated yogurt Ranch dressing
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 450°F. Roll out dough into a 16-inch round on a greased baking sheet; spread 6 Tbsp barbecue sauce over dough. Top with chicken, cheese, corn, and onion.
- Bake 20 minutes or until crust is done and cheese is melted.
- Meanwhile, combine dressing and 2 Tbsp barbecue sauce. Drizzle sauce over pizza in a zigzag pattern, and sprinkle with cilantro. Cut into wedges.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1½ tsp Dijon mustard
- 2 tsp honey
- ¼ tsp kosher salt
- ½ tsp pepper
- 2 (5-oz) pkg baby kale
Side Dish Instructions
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a bowl. Add kale; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
114
|
487
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 47 | 7 | 54 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 840 | 130 | 970 |
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