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Chicken Caesar Salad in Bread Bowls
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Heart Smart Chicken Salad in Bread Bowl made with Bisquick. Delicious and irresistible!
Ingredients:
  • 1 package regular active dry yeast
  • 2 tablespoons sugar
  • 3/4 cup warm water (105°F to 115°F)
  • 3 cups Bisquick Heart Smart® mix
  • 6 boneless skinless chicken breasts (about 1 1/2 lb)
  • 1/2 cup reduced-fat Caesar dressing
  • 1 large or 2 small bunches romaine, torn into bite-size pieces (10 cups)
  • 1 cup Caesar or garlic-flavored croutons
  • 1/3 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
Instructions:
  • In a large bowl, mix yeast and sugar with warm water until dissolved. Add Bisquick® mix and stir until dough forms a ball. Transfer the dough to a surface lightly dusted with Bisquick mix and gently roll to coat. Knead for about 1 minute until smooth. Cover and let it rise for 10 minutes.
  • Preheat oven to 375°F. Grease the outsides of five 10-ounce custard cups and place them upside down on a large ungreased cookie sheet. Divide the dough into 5 equal parts, then pat or roll each part into a 7-inch circle. Gently shape the circles over the outsides of the custard cups without tucking the edges under.
  • Bake until golden brown, about 15-18 minutes. Gently tap custard cups to release bread bowls. Let cool for 3 minutes, then carefully remove bread bowls from custard cups (caution: they will be hot). Cool bread bowls upright on a wire rack.
  • Preheat your grill to medium heat. Grill the chicken for 15 to 20 minutes, turning once, until the juice runs clear when the thickest part is cut and the internal temperature reaches 170°F. Slice the chicken diagonally. In a large bowl, combine romaine and dressing, toss to coat. Add croutons, cheese, and pepper, toss again. Serve the salad in bread bowls, topped with the grilled chicken.

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