Chicken Caesar Club Salad Pie

Enjoy dinner tonight with this chicken and bacon savory salad pie recipe that's baked using Pillsbury® refrigerated pie crusts - ready in less than an hour.

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Servings 4

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ingredients 7
Prep Time 20 min
Total Time 55 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, 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

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Directions

1 Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
2 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.
3 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.

EXPERT TIPS

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Expert Tips

Two cups of coarsely chopped rotisserie or leftover cooked chicken can be used in place of the chicken breast strips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 310),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;