Enjoy dinner tonight with this chicken and bacon savory salad pie recipe - baked using Pillsbury® refrigerated pie crusts.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
packages (6 oz each) refrigerated cooked chicken breast strips
cup Caesar dressing
tablespoons cooked real bacon pieces (from 2.8-oz package)
tablespoons shredded Parmesan cheese (1/2 oz)
cups sliced romaine lettuce
cup halved grape or cherry tomatoes
Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
Arrange chicken over dough to within 1 1/2 inches of edge. Drizzle 2 tablespoons of the dressing over chicken; sprinkle with bacon. Fold 1 1/2-inch edge of crust up over chicken, pleating crust as necessary. Sprinkle 2 teaspoons of the cheese over crust edge.
Bake 20 to 25 minutes or until crust is golden brown. Cool on cookie sheet 10 minutes. With metal spatula, gently lift edge; slide pie onto serving plate. Sprinkle with lettuce and tomatoes; drizzle with remaining dressing. Sprinkle with remaining cheese. Cut into wedges to serve.
Two cups of coarsely chopped rotisserie or leftover cooked chicken can be used in place of the chicken breast strips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.