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Asian Chicken Salad Pizza

This easy recipe starts with Pillsbury® refrigerated pizza crust topped with a blend of chopped greens, chicken and savory Asian sauces. From Noelle Myers, Bake-Off® Monthly Challenge.

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  • prep time 20 min
  • total time 35 min
  • ingredients 13
  • servings 8
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2
packages (6 oz each) refrigerated grilled chicken breast strips, coarsely chopped
4
tablespoons teriyaki sauce
4
tablespoons hoisin sauce
2
tablespoons creamy peanut butter
1
tablespoon rice vinegar
1
tablespoon soy sauce
2
teaspoons Dijon mustard
1/4
teaspoon ground ginger
1
can (20 oz) pineapple chunks, drained, juice reserved
4
cups finely shredded romaine lettuce
1/2
cup thinly sliced green onions (8 medium)
1
red bell pepper, chopped

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LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edge of pan. Bake 10 to 13 minutes or until crust is golden brown. Set aside to cool.
  • 2 In medium bowl, toss chicken with 2 tablespoons of the teriyaki sauce.
  • 3 To make dressing, beat remaining 2 tablespoons teriyaki sauce, 2 tablespoons of the hoisin sauce, the peanut butter, vinegar, soy sauce, mustard and ginger with whisk. Beat in 1/4 cup of the reserved pineapple juice until smooth. Stir in additional pineapple juice as needed until mixture is thin enough to drizzle.
  • 4 Brush cooled crust with remaining 2 tablespoons hoisin sauce. Top with shredded lettuce and green onions. Spoon chicken mixture evenly over lettuce. Sprinkle with bell pepper; top with pineapple. Drizzle with 2/3 of the dressing. Cut into wedges and serve immediately with remaining dressing.
  • 1 Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edge of pan. Bake 10 to 13 minutes or until crust is golden brown. Set aside to cool.
  • 2 In medium bowl, toss chicken with 2 tablespoons of the teriyaki sauce.
  • 3 To make dressing, beat remaining 2 tablespoons teriyaki sauce, 2 tablespoons of the hoisin sauce, the peanut butter, vinegar, soy sauce, mustard and ginger with whisk. Beat in 1/4 cup of the reserved pineapple juice until smooth. Stir in additional pineapple juice as needed until mixture is thin enough to drizzle.
  • 4 Brush cooled crust with remaining 2 tablespoons hoisin sauce. Top with shredded lettuce and green onions. Spoon chicken mixture evenly over lettuce. Sprinkle with bell pepper; top with pineapple. Drizzle with 2/3 of the dressing. Cut into wedges and serve immediately with remaining dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1240mg
1240%;
Total Carbohydrate
43g
43%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
25%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.