Chicken Salad Pizza Rsc Recipes

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
• In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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!

BUFFALO CHICKEN PIZZA PULL-APART RING #RSC

Steps:

• With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
• Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
• Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
• This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.

BARBECUED CHICKEN AND ZUCCHINI PIZZA

Steps:

• Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
• On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
• In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
• Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

SOUTHWESTERN RANCH SALAD #RSC

Steps:

• Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
• Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
• While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
• Whisk together all of the ingredients for the dressing in a small bowl.
• You can either build one large salad or 4 Servings on chilled plate(s).
• Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

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.

LEMON SQUARES I

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
• To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
• In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
• Bake for another 35 minutes, until filling is set. Let cool before cutting.