Chicken Caesar Salad Bread Bowl

Linda Griffith


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


★★★★★ 2 votes

40 Min
1 Hr 20 Min


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1 pkg
active dry yeast
2 Tbsp
3/4 c
warm water
3 c
bisquick heart smart mix
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

How to Make Chicken Caesar Salad Bread Bowl


  • 1In 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.
  • 2Heat 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
  • 3Bake 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.
  • 4Meanwhile, 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

Printable Recipe Card

About Chicken Caesar Salad Bread Bowl

Course/Dish: Chicken Salads

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