A best-loved Italian appetizer is translated into a flavorful, better-for-you lettuce salad with tomatoes, balsamic vinaigrette and pre-cooked chicken for easy prep.
A little heat, a little cool and a lot of Southwest flavor wrapped up and ready for a fork. If variety is your thing, try it one week with beef, the next with pork.
Chicken takes a cue (or is it BBQ?) from pork and gets fork-tender, shredded and piled onto a crunchy roll. Eat it hot while the cheese is good and melty.
Chicken chunks cooked with salsa are layered on a crust with bell peppers, cilantro and mozzarella and cheddar cheeses for a south-of-the-border pizza.
