CHICKEN CAESAR SALAD BREAD BOWL
Did I say that I liked cooking with Bisquick....I can't do without it...It is so versatile. This recipe is so delicious and easy. I couldn't wait to share it with you. This recipe is from Betty Crocker and so is the photo
Provided by Linda Griffith
Categories Chicken Salads
Time 2h
Number Of Ingredients 10
Steps:
- 1. In large bowl, dissolve yeast and sugar in warm water. Stir in Bisquick until dough leaves side of bowl and forms a ball. Turn dough onto surface lightly dusted with bisquick. Gently roll in Bisquick mix to coat. Knead about 1 minutes or until smooth. Cover and let rise for ten minutes.
- 2. Heat oven to 375 degrees. Grease outsides of five 10 ounce custard cups. Place cups upside down on large ungreased cookie sheet. Divide dough into five equal parts. Pat or roll each part into 7 in. circle. Shape circles over outsides of the custard cups. Do not curl dough under edges of cups
- 3. Bake 15 to 18 minutes or until golden brown. Tap custard cups to loosed bread bowls. Cool for 3 minutes, carefully lift bread bowls off of custard cups. Cool bread bowls upright on wire rack.
- 4. Meanwhile, heat grill or coals and place chicken on grill. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once until juice of chicken is clear when center of thickest part is cut. Cut chicken diagonally into 1/2 inch pieces. In large bowl, pour dressing. Add romaine and toss to coat. Sprinkle with croutons, cheese and pepper. Toss...Divide salad among bread bowls. Top each with chicken
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
