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
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
CHICKEN CAESAR CROUTON CUPS
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 300 degrees F.
- Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
- Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
- Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
- Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
- Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
- Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.
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
CHICKEN CAESAR SALAD
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
- Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
- Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
- Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
- If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.
Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g
GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
BUTTERMILK CHICKEN CAESAR SALAD
This is from Everyday Food. Notice how you can prepare the chicken in its marinade the day before and that you reserve a 1/2 cup of the buttermilk mixture.
Provided by WiGal
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat broiler, with rack set 4 inches from heat.
- Line a rimmed baking sheet with aluminum foil.
- In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
- Season with salt and pepper.
- Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
- Refrigerate chicken at least 15 minutes and up to 1 day.
- Meanwhile, make croutons by placing bread on prepared baking sheet.
- Brush both sides with oil, and season with salt and pepper.
- Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
- Transfer chicken to baking sheet; discard marinade.
- Broil until opaque throughout, 14 to 16 minutes.
- Let rest 5 minutes; thinly slice crosswise.
- In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
- Add romaine, radicchio, chicken, and croutons; toss to combine.
- Serve immediately.
Nutrition Facts : Calories 343.2, Fat 14.9, SaturatedFat 3.5, Cholesterol 68.9, Sodium 457.5, Carbohydrate 26, Fiber 12.4, Sugar 12.3, Protein 30.9
CAESAR SALAD SANDWICHES WITH CHICKEN
It's sandwich season. Who wants to cook much of anything when it's 100 degrees? I made these tonight and they went down nice and easy. I used Lemon & Herb seasoned chicken breasts from Costco and baked them when I first got up and the house was still cool enough. The chilled, sliced, chicken tasted just fine! Oh yes! I bake the breasts whole and from frozen and slice them when making the sandwiches. Thats about 40 minutes cooking time done my way.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set the oven on broil.
- Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.
- Combine the lettuce, dressing and cheese in a bowl.
- Place the chicken strips on a broiler pan and brush with the olive oil.
- Broil the strips of chicken for a total of about 7 minutes, turning once.
- Add the chicken to the salad and pile the mixture into the bread pocket.
- Top with the other half of bread and serve.
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
EASY CHICKEN CAESAR SALAD
Keep things simple with this Easy Chicken Caesar Salad. Bake chicken on a sheet pan before adding crunchy romaine in this Easy Chicken Caesar Salad recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken on half the prepared baking sheet. Remove 2 Tbsp. dressing; brush onto chicken. Bake 10 min.
- Meanwhile, toss bread and tomatoes with 2 Tbsp. of the remaining dressing.
- Spread bread mixture onto remaining half of baking sheet. Sprinkle 1/4 cup cheese evenly over bread mixture and chicken. Bake 10 min. or until chicken is done (165°F).
- Spoon bread mixture into large bowl. Add romaine, remaining dressing and cheese; mix lightly. Serve with chicken.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 0.6747 g, Protein 26 g
CHICKEN CAESAR SALAD
I love Caesar salad but, of course, my sister has to ruin it by adding chicken to cover up the taste of the lettuce. I mean really, how can you not like lettuce? This dressing is also really good on pasta salad, and at least Jill doesn't feel the need to add meat to that.
Yield serves 4
Number Of Ingredients 16
Steps:
- To prepare the croutons: Preheat the oven to 350°F.
- Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Sprinkle with the Parmesan and toss the bread cubes until they are evenly coated. Bake them for 10 minutes, or until they are golden brown.
- To prepare the dressing: Smash the garlic cloves by placing them on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand. Remove the papery skin and finely chop the garlic.
- Place the garlic in a bowl with the Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and red wine vinegar. Slowly whisk in the olive oil until completely incorporated. Season to taste with salt and pepper.
- To prepare the salad: Preheat the grill or broiler to high heat.
- Tear the romaine into bite-size pieces, place in a large serving bowl, and add the shredded Parmesan and croutons.
- Grill or broil the chicken for 4 to 5 minutes on each side, or until it is thoroughly cooked. Remove the chicken from the grill and let it rest for 5 minutes.
- Pour the dressing over the salad and toss until the lettuce is completely coated. Place some of the salad on each plate. Cut the chicken breasts into 1/4-inch-thick slices and arrange the slices over the salad. Grind pepper over each salad.
- The difference between grilling and broiling is that grilling heats from underneath and broiling heats from above. We prefer grilling over broiling because it adds flavor, but we have a gas grill that starts by turning a knob and pressing a button. If we had to actually light coals and wait for them to heat, we would be broiling.
CHICKEN CAESAR SALAD IN BREAD BOWLS
Steps:
- 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 mix; gently roll in Bisquick mix to coat. Knead about 1 minute or until smooth. Cover and let rise 10 minutes.
- Preheat oven to 375. Grease outsides of five oven-safe 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 15-18 minutes 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” 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 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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