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Chicken Caesar Salad in Bread Bowls

posted by Dori B. Van Watermeulen


List of Ingredients




1 package active dry yeast
2 tablespoons sugar
3/4 cup warm water (110° to 115°)
3 cups Bisquick® Reduced Fat baking mix
Chicken Caesar Salad (below)

Chicken Caesar Salad

6 boneless, skinless chicken breast halves (1 1/2 pounds)
½ 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 pepper



Recipe



1. Dissolve yeast and sugar in warm water in large bowl. Stir in baking
mix until dough leaves side of bowl and forms a ball. Turn dough onto
surface lightly dusted with baking mix; gently roll in baking mix to
coat. Knead about 1 minute or until smooth. Cover and let rise 10
minutes. 2.
Heat oven to 375°. Grease outsides of five 10-ounce (large) custard cups.
Place cups upside down on large ungreased cookie sheet. Divide dough into
5 equal parts. Pat or roll each part into 7-inch circle. Shape circles
over outsides of custard cups. (Do not curl dough under edges of cups.)
3. Bake 15 to 18 minutes or until golden brown. Tap custard cups to
loosen bread bowls. Cool 3 minutes; carefully lift bread bowls off
custard cups. (Custard cups and bread will be hot.) Cool bread bowls
upright on wire rack. Make Chicken Caesar Salad and fill bread bowls as
directed.

*********************************************************
Ceasar Salad:
Heat coals or gas grill. Place chicken on grill*. Cover and grill 4 to 6
inches from medium heat 15 to 20 minutes, turning once, until juice is no
longer pink when centers of thickest pieces are cut. Cut chicken
diagonally into 1/2-inch slices. Pour dressing into large salad bowl. Add
romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss.
Divide salad among Bread Bowls. Top
each with chicken.

*Chicken can be broiled instead of grilled, if desired.