Buffalo Chicken Naan Pizzas
Ranch Iceberg Wedge Salads
Ingredients
- 2 (8.8-oz) pkg naan (preferably whole wheat)
- 2 cups shredded rotisserie chicken breast
- ½ cup Buffalo sauce (such as Frank's)
- 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.
- 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 |
450
|
50
|
500
|
| 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 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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