Description
A vibrant pizza topped with marinated grilled chicken, fresh salad greens, and a sweet strawberry salsa, perfect for summer gatherings.
Ingredients
Scale
- 1 cup diced strawberries
- 1/4 cup diced red onion
- 1/2 jalapeño pepper, diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 thin cut boneless, skinless chicken breasts
- 3 cups mixed salad greens
- 2 pieces naan
- 1 cup shredded mozzarella cheese
Instructions
- Whisk together the olive oil, balsamic vinegar, salt, and black pepper in a small bowl.
- Transfer 3 tablespoons of the dressing to a large zip-closure bag.
- Add the chicken breasts to the bag and seal it closed, ensuring to push out as much of the air as possible.
- Let the chicken marinate for 10 minutes at room temperature.
- Preheat your grill to medium-high.
- Toss the mixed greens with the remaining dressing and set aside.
- Combine all the ingredients for the salsa in a small bowl and set aside.
- Remove the chicken from the bag and place on the grill, discarding any leftover dressing.
- Cook the chicken for about 5-7 minutes per side or until no longer pink.
- Transfer the chicken to a plate and tent with aluminum foil. Allow it to rest for 3-5 minutes before slicing.
- Warm the naan on the grill for 1 minute on each side.
- Sprinkle the tops of the naan with mozzarella cheese when you flip them.
- Top each naan with half of the dressed mixed greens, half of the sliced chicken, and fresh strawberry salsa.
- Slice and serve immediately.
Notes
Customize the salsa with other fruits like blueberries or peaches for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg