Buffalo Chicken Naan Pizzas
Ranch Iceberg Wedge Salads
Ingredients
- 2 (8.8-oz) pkg naan (preferably whole wheat)
- 2 cups shredded rotisserie chicken
- ½ cup Buffalo sauce (such as Frank's), divided
- 1 (8-oz) ball fresh mozzarella cheese, sliced
- ½ cup sliced celery
- ½ cup thinly sliced red onion
- ¼ cup crumbled blue cheese
Instructions
- Preheat oven to 450°F. Bake naan on a large foil-lined baking sheet 6 to 8 minutes or until browned.
- Meanwhile, toss chicken with 2 Tbsp Buffalo sauce.
- Spread 6 Tbsp sauce over naan. Top with mozzarella, celery, onion, chicken, and blue cheese. Bake 10 minutes longer or until lightly browned and cheese is melted. Cut into wedges.
Side Dish Ingredients
- 1 large head iceberg lettuce
- ½ cup refrigerated yogurt Ranch dressing (such as Bolthouse Farms)
- ½ cup chopped grape tomatoes
- ¼ cup shredded carrot
Side Dish Instructions
- Cut lettuce into 6 wedges; drizzle with dressing, and sprinkle with tomatoes and carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
452
|
53
|
505
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 39 | 7 | 46 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 1154 | 201 | 1355 |
Quick & Healthy Meal Plan
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