Chicken, zucchini and tomato salad over toasted pita bread

5
3
3
Smartpoints value per serving
Total Time
26 min
Prep
8 min
Cook
18 min
Serves
4
Difficulty
Easy
Here’s a favorite salad turned into hearty individual pizzas.

Ingredients

uncooked boneless skinless chicken breast(s)

16 oz, 4 (4-ounce)

garlic clove(s)

2 medium clove(s), or to taste, minced

table salt

¼ tsp

black pepper

tsp, fresly ground

uncooked zucchini

1 large, cut lengthwise into 1⁄4-inch-thick slices

shredded parmesan cheese

¼ cup(s)

white pita bread(s)

2 small, (6-inch) halved horizontally

reduced-calorie salad dressing

3 Tbsp, Caesar variety

fresh lemon juice

1 Tbsp

Dijon mustard

1 tsp

lettuce

6 cup(s), chopped, romaine, coarsely chopped

grape tomatoes

1 cup(s), or cherry tomatoes, halved

Instructions

  1. Preheat the oven to 400°F.
  2. Sprinkle the chicken breasts with half of the garlic, 1⁄8 teaspoon of the salt, and the pepper. Sprinkle the zucchini with the remaining 1⁄8 teaspoon salt.
  3. Spray a nonstick grill pan or skillet with nonstick spray and set over medium-high heat. Add the zucchini and cook until tender and browned, about 3 minutes on each side. Transfer the zucchini to a plate. Add the chicken breasts to the grill pan and cook until lightly browned and just cooked through, 4–5 minutes on each side.
  4. Combine the remaining garlic and 2 tablespoons of the Parmesan cheese. Place the pitas rough-side up on a baking sheet and sprinkle with the cheese mixture. Bake until golden brown and crisp, 6–8 minutes.
  5. Meanwhile, stack the zucchini slices and cut crosswise diagonally into 1-inch pieces. Thinly slice the chicken breasts on the diagonal.
  6. Combine 1 tablespoon of the Parmesan cheese, the Caesar dressing, lemon juice, and mustard in a small bowl. Toss the zucchini, lettuce, and tomatoes with 2 tablespoons of the dressing mixture in a large bowl. Top the pitas evenly with the zucchini-salad mixture, then arrange the chicken on top. Drizzle each with the remaining dressing mixture, then sprinkle with the remaining Parmesan cheese. yields 1 pitza per serving.

Notes

For a change of pace, use four 6-inch flour tortillas instead of the two pita breads and bake them for only 4 to 6 minutes.

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