Chicken Caesar Salad Bowls Recipes

Steps:

• In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

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.

Steps:

• 1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
• 2. Preheat a grill to medium.
• 3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
• 4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
• 5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
• 6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
• Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.

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.

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.

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!

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.