Tortilla chicken salad bowl
2 tortilla crusted chicken breasts with pepper cheese filling
1 can refrigerated biscuit dough
4 cups chopped lettuce
16 slices zucchini, halved
16 slices cucumber, halved
6 to 8 Kalamata olives
8 grape tomatoes
4 tablespoons shredded cheddar and Monterey Jack cheese
2 tablespoons sour cream
1 cup ranch dressing
8 tablespoons salsa
Heat oven to 350 degrees.
Place biscuit dough pieces on a floured cutting board.
Roll out each piece of biscuit dough to a flat circle, approximately 6 inches in diameter.
Place 8 to 5 inch pot pie tins upside down on baking pan. Spray tins lightly with non-stick cooking spray (while they are upside down).
Place one piece of dough over each tin.
Bake for approximately 12 minutes.
Remove from oven and turn tins right side up. You now have a bread bowl. Remove bread bowls from tins and let them cool.
Cook chicken according to package directions. Let chicken cool slightly, then cut into slices.
Fill salad bowl with chopped lettuce.
Top each salad with ½ of a chicken breast and remaining ingredients.
Mix ranch dressing and salsa together for salad dressing and serve.
Makes 4 servings.
