kewl south of the border salad pizza

As seen on NBC’s TODAY show!

what you need:

• 1 mini whole-wheat pizza crust or whole-grain flatbread
• 1 head of romaine lettuce, washed and sliced into bite-sized pieces
• 1 cup of cooked black beans (or 1 can, drained)
• 1 cup of cooked corn (or 1 can, drained)
• 1 can of garbanzo beans
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 boneless, skinless chicken breast
• Sea salt, to taste
• Ground black pepper, to taste
• Fresh cilantro leaves (to garnish)
• Honey
• 1 Lime
• Extra Virgin Olive Oil
• Garlic Powder

what to do:

1.  Preheat oven to 350° Fahrenheit.

2. Season chicken breasts with salt, pepper, and garlic powder to taste and grill over medium heat until fully cooked through.

3. When finished, remove chicken from grill and cut chicken breasts into long, thin slices. Set aside

4. Lightly brush whole-wheat pizza crust with extra virgin olive oil to coat and place in oven for 3 to 5 minutes to toast until crispy

5. Layer flatbread with first Romaine lettuce, add black-beans atop the lettuce, followed by the corn, garbanzo beans, diced red bell pepper, and diced red onion. Arrange the chicken slices on top and garnish with fresh leaves of cilantro.

6. Drizzle dressing over top

KEWL CILANTRO-LIME DRESSING:

• 1/4 cup of extra virgin olive oil
• A handful of fresh cilantro
• The juice of 1/2 a lime
• Sea salt, to taste
• Ground black pepper, to taste
• Honey, to taste

what to do:

Blend all ingredients–extra virgin olive oil, cilantro, sea salt, ground black pepper, garlic powder, and honey–in a food processor or blender until smooth.

Drizzle over pizza and serve.