This is one of my favorite recipes and perfect for the springtime!

Ingredients

1 Boboli pizza

1 jar sundried tomatoes in olive oil, chopped

1 red onion, minced

1 fresh bunch basil, chopped

2-3 chicken breasts, skinless-boneless

2-3 cloves garlic, minced

1-2 bags Spring Mix Lettuce

3-4 tablespoons balsamic vinegar

½ cup pine nuts

½ blue cheese, crumbles

Olive oil

Salt and pepper

                       

Let’s get to cookin’!

Preheat your grill at least 15 minutes before cooking the chicken.  Drizzle the chicken breasts with olive oil and season with crushed garlic, salt and pepper.  Grill the chicken for 12-15 minutes until it reaches 170 degrees F.  Once done, chop the grilled chicken into bite sizes pieces.

In a large bowl mix the lettuce, sundried tomatoes, onion and basil together, toss well.  The oil from the sundried tomatoes will act as your dressing.   Mix in the pine nuts, blue cheese, balsamic vinegar, salt and pepper.

Preheat your oven to 400 degrees.  Brush the pizza crust with olive oil.  Bake the Boboli pizza for 5-8 minutes.  Watch closely so that you don’t burn the crust.  Our family likes it a little crunchy.  Place the salad mixture on top of the pizza crust.  Slice with a pizza cutter into individual servings.

Get creative and add additional toppings to this recipe.  Diced apples, pears or cucumbers work well here.  Most of these ingredients can be purchased at Trader Joe’s.  Because I love sundried tomatoes like a lot, I usually buy 2 jars.  If your family doesn’t like blue cheese, other cheeses can be used as a substitute like Asiago.  This is a great alternative and has really good flavor.  For an extra smoky taste, toast the pine nuts in a small saucepan over low flame.  To prevent nuts from burning, stir constantly.

This is always a big hit with my girlfriends on those perfect summer nights.  Serve with a nice bottle of Merlot, Chardonnay or a Shirley Temple of course!

Happy Cooking and Enjoy!

Peace and Love,

G-