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Luncheon Chicken Salad Pizza

Luncheon Chicken Salad Pizza
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Prep Time: 18 min Serves: 6
Cooking Time: 12 min Yield: 6 pieces
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A chicken salad sandwich may be absolutely delightful, but it rarely dazzles. But transform that sandwich into a protein-rich pizza and it will steal the show. The crust is unique because it’s topped with sliced natural almonds before baking — punching up the vitamin E and the crunch.



1. Place a stick-resistant large baking sheet, pizza pan or pizza stone in 500°F oven to preheat.

2. Lightly flour a clean kitchen surface. Shape dough with a rolling pin into a 9-inch by 13-inch rectangle.

3. Carefully transfer the prepared dough to the preheated baking sheet. (Hint: Gently roll up dough over a rolling pin, then unfold onto the baking sheet.) Carefully brush with 1 1/2 tablespoons of the olive oil. Poke several times with fork tines. Sprinkle with the almonds, gently pressing onto the dough to adhere.

4. Bake until the crust is crisp and brown, about 12 minutes.

5. Remove crust from the oven; let crust cool directly on a rack for at least 15 minutes.

6. Meanwhile, in a medium bowl, stir together cubed roasted chicken (or turkey) breast, onion, black pepper, salt, tarragon, mayonnaise, and half of the grapes until combined.

7. Top crust with chicken salad, sprinkle with remaining grapes, cut into 6 pieces, and serve.

PC: Jackie Newgent


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