1 large boneless chicken breast (marinated in olive oil and lemon pepper to taste)
1 cup chopped fresh broccoli florets
1 cup red pepper, chopped
1/4 cup sliced green onion
Directions:
1. Grill chicken breast until no longer pink. 2. Set aside to cool- cut into bite size pieces. 3. Spread spinach dip evenly over crust to within 1/2 of edge. 4. Top with remaining ingredients. 5. Cut into wedges.