I have always been a huge fan of Caesar Salad. Obviously, I’m not alone in this. It’s on nearly every restaurant menu across the country. Oh yes, it is wonderful.
And since summer is coming…and salad ingredients will be plentiful…and our weekend BBQ parties will be returning…I had a wonderful idea: Grilled Chicken Caesar Salad in Breadstick Bowls! These are so easy to make, too. It only took me about 30 minutes to pull them together with a few ready-to-go ingredients!
- 1 package refrigerated French Bread dough
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 4-5 tablespoons Caesar Parmesan yogurt dressing (I use Bolthouse Farms Creamy Caesar Parmigiano)
- 2 Grilled Chicken Breasts, diced (you can buy a ready-made brand or use rotisserie)
- 1 head Romaine Hearts, chopped
- 1 piece cooked bacon, crumbled
- 2 tablespoons shredded Asiago cheese
- Preheat oven to 350.
- Spray Bake-a-Bowl pan with cooking spray inside the well and also the underside rounded impression of the top pan that will fit into the well of your baking pan.
- In a medium sized bowl, pour dressing over chicken and stir to coat. Set aside.
- In a small bowl, heat butter in the microwave until melted - about 15 seconds. Add garlic powder and parsley. Stir to combine.
- Using kitchen scissors, cut bread dough into 3/4 inch pieces/rounds.
- Dip each round into the butter mixture and press into the Bake-a-Bowl pan up to the line height recommendation. They will shrink back down and you may have to reshape them. They'll stay eventually.
- Cover bread wells with the top portion of the Bake-a-Bowl pan.
- Bake 20 minute or until lightly browned in the center of the bread bowl.
- Allow to cool.
- Place 1-2 tablespoons of Romaine lettuce in each breadstick bowl.
- Place a spoonful of chicken on top of the lettuce.
- Garnish with crumbled bacon and Asiago cheese.
Wondering about the pan? It’s the Sweet Creations Bake-A-Bowl 2 piece pan set. Initially, I was pretty intimidated by it because I worried about ‘schlooping’ – with brownies, shortcake, etc. It’s very easy to use, though. I’ve used it several times with no issues. I included this picture above because you can clearly see the fill line inside the bottom pan. This feature is most useful if you’re baking something that rises (cake or brownies), so you don’t overfill the wells. In my case, I used those lines to gauge how high to stretch my bread. Meh, I stretched it out a little bit more than that, but that was ok. Nothing was going to schloop over the sides. 🙂 The top pan has indentations that fit right down into that well creating the bowl. This is necessary to maintain the shape of the bread bowl I made as well.
And if you don’t have this pan, don’t worry. You can stack 2 muffin tins. Make sure to spray the bottom of the top pan, so it doesn’t stick to the bread.
Be sure and take a look at all the great deals we've posted today here!