July 30, 2014
Spicy Chicken Cheesy Bowl
Minnesota State Fair Winner
I love a good salad, but I think we can all admit that sometimes our salads need to be kicked up a notch. Now we can thank Mary, a 2013 Minnesota State Fair winner, for helping us spice things up! Her Spicy Chicken Cheesy Bowl has wonderful flavors from the veggies, chicken, and sweet chili sauce, all served up in a delightful and delicious bread bowl! This is something special I’ll be making again and again because I loved it AND my family loved it! Kids eating salad? Yes, please!
I made the cheesy bread bowls first. To start, mix the Bisquick and cheese together in a medium bowl.
Stir in the milk and gently knead the dough about 10 times. Next, divide the dough into 4 smaller balls and roll each out to about 1/8 inch thick on a lightly floured surface. Gently press dough into 5-inch aluminum pie tins.
Flute the edges, or reshape to give the edges a finished look.
Bake the bread bowls at 425 degrees for 7-8 minutes. Let them cool completely. (Side note: We will make extras of these next time to keep on hand…as a base for super quick meals.)
While the bowls cool, prep the chicken. The poaching method is so easy and gives you tender and juicy chicken! To begin, season your chicken with salt and pepper. Stir together chili sauce and broth in a large frying pan and bring to a boil.
Add chicken to the liquid and poach at medium heat, turning once, until cooked thoroughly. This should take about 10 minutes.
Remove chicken from pan and let it cool. You’ll notice the sweet chili sauce and broth cooks down quite a bit. Strain the sauce and set aside. You’ll be using it later to pour on top of the salad to add a great boost of flavor.
Prep the veggies next. I love the extra color Mary added to the salad with radishes, carrots and snap peas.
Once you have cut up all the veggies and the bread bowls have cooled, it is assembly time!
Mix together the lettuces, radishes, snow peas, and carrots. Divide into bread bowls. Top each with the remaining vegetables. Pour half of the sauce from earlier over the salad. Slice the chicken and place on top of the salad. Pour the remaining sauce over the chicken.
The Spicy Chicken Cheesy Bowl looks beautiful and tastes fantastic! So colorful. So delicious. When I served it to my family, everyone loved how they got their own bread bowl with their salad. I look forward to enjoying this recipe again in the future and making it for friends and family. I hope you do too!
-Crystal
Spicy Chicken Cheesy Bowl
2 3/4 cups Bisquick
3/4 cup sharp cheddar cheese, finely shredded
3/4 cup milk
1 1/3 lbs skinless chicken breasts
Salt
Pepper
1/2 cup sweet chili sauce
1 cup chicken broth
1 cup romaine lettuce, chopped
1 cup green leaf lettuce, chopped
1 cup radishes, sliced
1/4 cup snow peas, cut into pieces
1/4 cup carrots, julienned
8 thinly sliced onion rings
2 mini peppers, seeded and cut into rings
In medium bowl, mix Bisquick and cheese together. Stir in milk. Gently knead about 10 times. Divide into 4 pieces. On a lightly floured surface, roll each to about 1/8 inch in thickness. Place in 5-inch aluminum pie tins, pressing slightly, and flute edges. Bake at 425 degrees for 7-8 minutes. Cool completely.
While bowls are cooling, prepare chicken. Season chicken with salt and pepper. Stir together chili sauce and broth in a large frying pan. Bring liquid to a boil. Add chicken and poach at medium temperature until cooked thoroughly (about 10 minutes), turning over once. Remove chicken from pan and cool completely. Strain liquid and set aside.
Mix together the lettuces, radishes, snow peas, and carrots. Divide into bread bowls. Top each bread bowl salad with 2 onion ring slices and 3 pepper rings. Slice the chicken and place on top of the salad. Pour broth over chicken just before serving. Serves 4.
-Recipe from Mary, Minnesota State Fair, 2013 Bisquick Family Favorites Winner.