Chicken Caesar Cups are a fresh and fun way to enjoy the classic Caesar salad—served in crisp romaine leaves for a lighter, handheld bite. With homemade croutons and a creamy chicken salad, they’re packed with flavor and perfect for a quick meal or appetizer!
Here’s how you make it:
In a bowl, stir together the shredded chicken, mayo, Caesar dressing, olive oil, Parmesan, green onion, lemon juice, garlic powder, salt, and pepper. Set aside.
Cut sourdough into small cubes. Heat a pan over medium heat, add olive oil and garlic, then toss in the bread. Let it crisp up for about 5 minutes, stirring occasionally. Sprinkle with salt and pepper.
Spoon the chicken mixture into romaine leaves, top with sliced avocado, and sprinkle on the crispy croutons. Add a little extra Parmesan for good measure!
Dig in!
Chicken Caesar Cups
Ingredients
For the chicken salad
- 1 cup shredded chicken
- 1 tbsp mayo
- 1 tbsp Caesar dressing
- 1 tsp olive oil
- 2 tbsp grated Parmesan cheese
- 3 tbsp green onion finely diced
- Juice of ½ a lemon
- ½ tsp garlic powder
- Salt & pepper to taste
For the croutons
- 2 slices sourdough bread slightly stale works best
- 1 tbsp olive oil
- 1 clove garlic minced
- Salt & pepper to taste
For assembly
- Romaine lettuce leaves washed and dried
- ½ avocado sliced
- Extra Parmesan cheese for garnish
Instructions
- In a bowl, stir together the shredded chicken, mayo, Caesar dressing, olive oil, Parmesan, green onion, lemon juice, garlic powder, salt, and pepper. Set aside.
- Cut sourdough into small cubes. Heat a pan over medium heat, add olive oil and garlic, then toss in the bread. Let it crisp up for about 5 minutes, stirring occasionally. Sprinkle with salt and pepper.
- Spoon the chicken mixture into romaine leaves, top with sliced avocado, and sprinkle on the crispy croutons. Add a little extra Parmesan for good measure!
- Dig in!
