Best 5 Chicken Caesar Salad In Bread Bowls Recipes
**Indulge in a Culinary Symphony: Chicken Caesar Salad in Bread Bowls—A Perfect Fusion of Flavors Awaits**
Prepare to tantalize your taste buds with a culinary masterpiece that combines the crispiness of bread bowls, the savory delight of chicken Caesar salad, and the tangy zest of Caesar dressing. This exquisite dish is not just a meal; it's an experience that will leave you craving for more. As you dive into the crispy bread bowl, you'll encounter a symphony of flavors—the tender chicken, the crunchy romaine lettuce, the salty Parmesan cheese, and the creamy Caesar dressing, all harmonizing perfectly in every bite. But that's not all; this recipe also includes variations to cater to diverse preferences. If you're a vegetarian, you can substitute the chicken with tofu or tempeh, creating a delightful meatless option. For a touch of smokiness, grill the chicken breasts to perfection, infusing them with a tantalizing aroma. And if you prefer a gluten-free alternative, simply swap the bread bowls with crispy lettuce cups. No matter your dietary preferences, this recipe guarantees a culinary journey that will leave you utterly satisfied.
CHICKEN CAESAR FLATBREAD BOWL RECIPE BY TASTY
Why not make your entire meal edible, even the bowl you serve it in?! The three-ingredient flatbread bowl is easy to whip up for lunch or a fun dinner, and all you have left to do is grill some chicken, throw together a yummy dressing, and assemble the salad. If you are running short on time, use store-bought Caesar dressing and shredded rotisserie chicken.
Provided by Katie Aubin
Categories Dinner
Time 1h17m
Yield 1 serving
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚F (220˚C).
- Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
- Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
- Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It's fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
- Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
- When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
- Make the salad: Season the chicken breast on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
- In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
- Once the chicken has rested, thinly slice.
- Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 66 grams, Fat 68 grams, Fiber 5 grams, Protein 87 grams, Sugar 12 grams
CHICKEN CAESAR SALAD IN BREAD BOWLS
Bisquick Heart Smart® recipe! Serve a delicious chicken salad in a tasty bread bowl that begs to be eaten.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- 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.
- 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.)
- 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.
- 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.
Nutrition Facts : Calories 550, Carbohydrate 67 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 15 g, TransFat 1/2 g
SHEET-PAN CHICKEN CAESAR SALAD
Make a restaurant-worthy chicken Caesar with a little help from your humble broiler and sheet pan. Chicken breasts and homemade croutons get golden in the oven. Charring the romaine adds a new dimension to this dinner standby.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
- Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
- Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
- Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.
Nutrition Facts : Calories 630, Fat 42 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1276 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 42 grams, Sugar 3 grams
CHICKEN CAESAR SALAD BOWLS
Swap out the bowl for a tortilla in your next salad. Our simple and delicious Chicken Caesar Salad Bowls do just that-and the result is unforgettable.
Provided by My Food and Family
Categories Home
Time 35m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Spray both sides of tortillas with cooking spray. Place 12-cup muffin pan, upside down, on work surface. Place 1 tortilla over bottoms of 4 muffin cups; press down center of tortilla (between cups) to form fluted bowl. Repeat with remaining tortillas to form a total of 3 tortilla bowls.
- Bake 8 to 10 min. or until golden brown; cool.
- Combine chicken, tomatoes and dressing. Fill tortilla bowls with lettuce and chicken salad just before serving.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHICKEN CAESAR SALAD BREAD BOWL
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
Provided by Linda Griffith
Categories Chicken Salads
Time 2h
Number Of Ingredients 10
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
Tips:
- Use fresh ingredients: Fresh romaine lettuce, juicy chicken, and crisp croutons make all the difference in this salad.
- Make your own croutons: Homemade croutons are easy to make and add a delicious, crunchy texture to the salad.
- Use a good quality Caesar dressing: A creamy, flavorful Caesar dressing is essential for this salad. You can make your own dressing or use a store-bought brand that you like.
- Don't overcrowd the bread bowls: Be careful not to overfill the bread bowls with salad, or they will become soggy.
- Serve immediately: Caesar salad is best served immediately after it is made. The croutons will start to soften if the salad sits for too long.
Conclusion:
Chicken Caesar salad in bread bowls is a delicious and easy-to-make meal that is perfect for any occasion. With its creamy Caesar dressing, juicy chicken, and crispy croutons, this salad is sure to please everyone at your table. Plus, the bread bowls add a fun and unique touch that makes this salad even more special. So next time you're looking for a quick and easy meal, give this chicken Caesar salad in bread bowls a try. You won't be disappointed!
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