Recipe: Chicken Caesar Salad in Bread Bowls (yeast dough using Bisquick)

CHICKEN CAESAR SALAD IN BREAD BOWLS

"Serve a delicious chicken salad in a tasty bread bowl that begs to be eaten."

FOR THE BREAD BOWLS:*
1 package regular active dry yeast
2 tablespoons sugar
3/4 cup warm water (105 to 115 degrees F)
3 cups Bisquick Heart Smart baking mix
FOR THE SALAD:
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

TO MAKE THE BREAD BOWLS:
In large bowl, dissolve yeast and sugar in warm water. Stir in (dry) 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.

Heat oven to 375 degrees 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.)

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.

TO COOK THE CHICKEN:
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 degrees F). Cut chicken diagonally into 1/2-inch slices.

TO MAKE THE SALAD:
In large bowl, pour dressing. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss.

TO SERVE:
Divide salad among bread bowls. Top each with chicken.

*TO MAKE AHEAD:
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.

Makes 5 servings
Adapted from source: Betty Crocker