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Luncheon Chicken Salad Pizza

by Livestrong_Recipes  |  Oct 17, 2018

Luncheon Chicken Salad Pizza
Photo Credit: Jackie Newgent
  1. PREP
  2. 18 m
  • COOK
  • 12 m
  • 30 m

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 1/2 tbsp Whole Wheat Pastry Flour (100% Stone Ground)
  • 1 lb Whole Wheat Pizza Dough
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/4 cup Natural Sliced Almonds
  • 12 oz Chicken White Meat Roasted 4 Oz
  • 1/4 cup Red Onion
  • 1/2 tsp Black Pepper
  • 1/4 tsp Sea Salt
  • 1 tbsp tarragon, fresh
  • 1/3 cup mayonnaise
  • 3/4 cup Red Grapes


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.