CHICKEN CAESAR SALAD BREAD BOWL

Chicken Caesar Salad Bread Bowl image

Provided by Linda Griffith

Time 2h

Number Of Ingredients 10

1 pkg active dry yeast
2 Tbsp sugar
3/4 c warm water
3 c bisquick heart smart mix
6 boneless, skinless chicken breast
1/2 c caesar dressing
2 small bunches of romaine, torn into bite size pieces
1 c garlic flavore croutons
1/2 c grated parmesan cheese
freshground black pepper

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