CHICKEN CAESAR CLUB SALAD PIE

Chicken Caesar Club Salad Pie image

Enjoy dinner tonight with this chicken and bacon savory salad pie recipe - baked using Pillsbury™ refrigerated pie crusts.

Provided by Betty Crocker Kitchens

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 packages (6 oz each) refrigerated cooked chicken breast strips
1/2 cup Caesar dressing
2 tablespoons cooked real bacon pieces (from 2.8-oz package)
2 tablespoons shredded Parmesan cheese (1/2 oz)
2 cups sliced romaine lettuce
1/2 cup halved grape or cherry tomatoes

Steps:

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.

Nutrition Facts : Calories 550, Carbohydrate 30 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 3 g, TransFat 0 g