Chicken Caesar Salad in Bread Bowls

Submitted by:
Serve a delicious chicken salad in a tasty bread bowl that begs to be eaten.

Serves: 5

Preparation time:
Cooking time:


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


1. In large bowl, dissolve yeast and sugar in warm water. Stir in Bisquick® mix until dough leaves side of bowl and forms a ball. Turn dough onto surface lightly dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead about 1 minute or until smooth. Cover and let rise 10 minutes.
2. Heat oven to 375°F. 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.
4. Meanwhile, 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 of chicken is clear when center of thickest part is cut (170°F). Cut chicken diagonally into 1/2-inch slices. In large bowl, pour dressing. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss. Divide salad among bread bowls. Top each with chicken.

Make bread bowls a day ahead, and carefully wrap and store them in a cool, dry place. Before serving, warm bread bowls slightly by covering and microwaving 15 to 30 seconds.
Special Touch:
Replace croutons with toasted almonds, and serve the salad with a side of red grapes.
Once you get the hang of these bread bowls, you’ll want to serve them all the time. Fill them with any of your favorite salads. They also make great bowls for chili, soups and stews!
When the weather outside is frightful, chicken can be broiled instead of grilled. Or just buy a roast chicken from the deli to get the chicken you need for the salad.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.