Chicken Salad Pizza Rsc Recipes

CHICKEN SALAD PIZZAS

Steps:

• Combine the cream cheese, mayonnaise and 1/2 teaspoon garlic powder in a small bowl; set aside., Cook chicken, peppers, onion, salt and remaining garlic powder in oil in a large skillet over medium heat until chicken is no longer pink. Spread cream cheese mixture over pita breads; top with arugula, chicken mixture and oranges. Sprinkle with bacon and cheddar cheese.

FLORENTINE RANCH CHICKEN PIZZA ROLLS #RSC

Steps:

• Pre Heat Oven to 400 degrees.
• Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
• Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
• In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
• Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
• Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
• Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
• Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

CRUNCHY VALLEY CHICKEN #RSC

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

LEMON GRANOLA CHICKEN SALAD #RSC

Steps:

• 1. In large skillet heat about 1/4 cup olive oil on medium heat.
• 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
• 3. In small bowl combine egg and dressing, beat.
• 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
• 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
• 6. Add to skillet and brown on each side until done.
• 7. squeeze lemon juice over top of chicken.
• 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

GREEK SALAD PIZZA #RSC

Steps:

• Mix together yogurt, drained cucumbers, shallots, ranch dip mix, lemon juice, dill and put in refigerator for at least two hour, overnight is best to let flavors really come together. Spread desired amount of yogurt mix over pizza crust. Some people like a lot and some a thin layer.Layer fresh spinach over sauce followed by chicken, olives, tomatoes and sprinkle feta over top. Cut and serve Serve extra yogurt sauce on side to dip if desired.

BUFFALO CHICKEN PIZZA #RSC

Steps:

• 1. Place chicken in bowl with your favorite wing sauce (I use Louisiana Chicken Wing Sauce ) and let marinade for 30 minutes. You may want to dilute this. (It's hot!) Mix wing sauce with Ranch dry Seasoning mix.
• 2. Melt butter and add one ranch seasoning mix. Brush butter and ranch mixture over the crust. Combine spinach, Ranch Salad Dressing, baby carrots, Italian Seasoning and 1/3 cup dressing in medium bowl; mix well. Spoon mixture over crust; top with onions, and cheeses.
• 3. Place on baking sheet; bake in preheated 400°F oven 14 minutes or until crust is browned and cheese is melted. Grate fresh celery in thin slices over the entire pizza.

CHICKEN SALAD PIZZA #RSC

Steps:

• Preheat oven to 450°F Roll dough onto a pizza stone and sprinkle the garlic over crust. Then drizzle the crust with olive oil and the fresh lemon juice. Spread the ranch dressing over the dough followed by the 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese. Put the remaining spinach, chives, and chicken on the pizza and sprinkle the remaining Parmesan on top. Bake in a preheated 450 F oven for 10 to 15 minutes or until the cheese is melted and the crust is golden. Enjoy!