When I was a child, I hated pizza. Yes, you read that correctly. Whenever my family would order pizza, I would choose to have a……..TV dinner instead!!!! How crazy is that? Even now that I’m older, I’m still not big on pizza – at least not traditional pizza. I like mine to have some unusual ingredients on it. Recently, I saw a commercial for a pizza company that was selling a pizza topped with salad. Then, I was introduced to the new Hidden Valley Ranch flavors and inspiration hit! I decided to create a Sweet Chili Chicken Pizza with Cucumber and Radish slaw. Ok, so I know I’m on a bit of a slaw kick but it just tastes so fresh and summery, doesn’t it? So, I headed off to Walmart to pick up the ingredients I needed!
This recipe is SO simple and quick to put together. It’s perfect for a busy summer evening when you need a last minute meal idea. Check out the recipe and then be sure to scroll right down to the bottom for a special money saving offer for you.
Cucumber Radish Slaw
I started out with my pickled slaw recipe from this blog post. This is a great way to use up the leftovers from that meal! I let it pickle while creating the pizza. Once it was done, I added some of the Hidden Valley Ranch Cucumber salad dressing. I was making a mini pizza for one so I used about 1/3 cup of the slaw and put about 2 tsp. of the cucumber dressing in it. You can add more or less depending on whether you like your slaw a little dryer or creamier. Just before serving, I squeezed in just 1-2 drops of lime juice to brighten up the flavor with a little acid and add some additional tang to complement the sweet chili flavor in the pizza.
Sweet Chili Chicken Pizza
Ok, now for the pizza. I used a premade pizza shell because it’s just so much easier. I keep them in my freezer and then I can pull out the number that I need for dinner that night. By the time I get the rest of the ingredients ready, the shells have thawed enough to use!
For the chicken, I marinated the chicken in some of the Hidden Valley Sweet Chili Ranch salad dressing. I tossed chicken strips with enough of the dressing to coat. If you’re planning ahead for this recipe, put the marinated chicken into a plastic zipper bag and leave it in the refrigerator for the day to marinate. Making this last minute? No worries! You’ll still get plenty of that sweet chili flavor. Bread the marinated chicken by dipping it into Panko breadcrumbs and making sure it’s well coated.
My tip: I only touch the chicken with one hand, leaving the other one clean for anything else I need to do!
Brush a little olive oil into a skillet and cook the chicken over medium-high heat for about 3-4 minutes on each side, until browned and crispy. It’s ok if it’s still a little undercooked in the center because it will finish cooking in the oven.
Spread some of the Sweet Chili salad dressing onto the pizza shell. I used about a tablespoon for my personal sized pizza but you can use as much as you want. Top with cheese – I thought the Buffalo mozzarella slices went well with the flavors but you can use whatever kind you like. Finally, place your chicken strips on and put the pizza in the oven. I found that mine needed to bake for 8-9 minutes at 400 degrees Fahrenheit.
As soon as the pizza comes out of the oven, top it with some of your yummy cucumber slaw. Yum yum!
It was delicious but since I had it, I’ve been thinking about other ways of serving it. The radishes turned the slaw pink and I think it needs a little green, so I’m thinking some green peppers or zucchini would be a nice addition. Or maybe you’d prefer some broccoli or Brussels sprouts leaves. Any of these options could be added to the pizza before baking or shaved into the slaw!
What would you add to this pizza?
Now for that special deal I promised you……
As you can see, I scored these new flavors of Hidden Valley Ranch salad dressing for an amazing price of $2.98 at Walmart – well actually, that’s not true! I got an even better deal with this dollar off coupon! Go on and snag one for yourself.