Chicken salad is usually served in the spring or summertime, but for a nice hot dinner in the winter, why not turn that cold salad into a hot pizza.
When people think of pizza, they tend to think of barbecued chicken, pepperoni or cheese. These are the classics and no matter what your favorite pizza place, they’re always the perfect answer to a nice easy family dinner. But these standards, while good, are, well… standard. They lack imagination and can get boring if your family is like ours and enjoys a pizza night each week. It’s during these times that I look for other options for family pizza night. Sometimes I’ll add a vegetable or a different protein, but I’d never thought about putting a salad on top of a pizza crust. That is not until Parents Magazine suggested it.
But they didn’t suggest a regular green salad — they suggested a lovely chicken salad. You know, the kind you usually find at a picnic or on a sandwich. The kind of chicken salad that has mayonnaise and celery and is the perfect answer on a warm summer evening. It was just the thing I was looking for. Not only was the pizza easy to make, the end result was out of this world. Better yet, the family couldn’t get enough.
Chicken salad pizza
- 2 cups cooked chicken, diced
- 2 celery stalks, chopped
- 1/2 cup mayo
- Salt and pepper to taste
- 4 personal pizza crusts
- 1 cup pesto
- 2 cups mozzarella, shredded
- Preheat oven to 450 degrees F.
- Mix together the chicken, celery, mayonnaise, salt and pepper in a large bowl.
- Place the pizza crusts on a foil-lined baking sheet. Spread 1/4 cup of pesto on top of each crust. Then top with the chicken mixture. Sprinkle 1/2 cup of cheese over whole crust and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.
Other chicken salad recipes
Asian chicken salad with toasted almonds
Chicken salad with cucumber and melon
Holiday chicken salad