Salad season is upon us! Salads very often are misunderstood … an afterthought. A salad can be an amazing meal of various flavors and textures.
Funny how trends always have a way of coming back. You probably remember those unique bread bowl salads from the 90’s. They were huge, filled with all kinds of ‘goodies’ and loads of salad dressing. They looked so pretty, like having a dinner table decoration you could eat.
When you think about it, bread bowls can be and have been, used in a variety of ways. During the colder months for hearty soups and stews and in the spring or summer for salads, dips etc. A bread bowl moves the meal from humdrum to unique. Of course, whether you use a solid or a weaved bowl will dictate your filling.
I’ve always thought main course salads, especially during the summer months, were great. No turning on the oven (unless you make a bread bowl), easy to prepare, gorgeous to look at and a fabulous taste. Main course salad can have anything in it you like, there is no wrong way to make one.
To keep it simple today, I’m making my bread bowls from refrigerated pizza dough. The salad turned out to be a bit more time consuming but well worth it.
Chicken Salad in Braided Bread Bowls
Chicken - Marinade & Dressing
Braided Bread Bowl
Preheat oven to 350 F. Line a baking sheet with parchment paper; set aside Spray the outside of a medium-sized metal bowl generously with cooking spray or wrap with foil. Unroll pizza dough & slice lengthwise into 1/2-inch strips.
On a work surface covered with parchment paper, lay out pizza dough strips so they sit about 3/4-inch apart. Beginning in the center of the strips, weave the second half of the pizza strips in and out to create a basket base. Make sure to reserve a few strips for the braid at the top of your bread bowl.
Using the parchment paper, gently flip the weaved bread dough over the inverted prepared metal bowl on the lined baking sheet. Take the remaining dough strips, braid them together, then drape along the bottom to give a nice design on the top of your basket. Repeat with 2 pizza crust dough for the second basket. Brush the entire surface of the baskets with melted butter.
Bake for 18-23 minutes, or until golden brown. Remove from oven & cool completely before gently removing bread bowls from the metal bowls.
Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside to cool.
Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Blot on paper towel after frying & crumble.
Slice chicken into strips & prepare other vegetables. Make a 'nest' of torn Romaine in bread bowl. Arrange other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salad. Top with crumbled bacon & season with salt & cracked pepper to taste.