Chicken Caesar Lettuce Cups are a fresh, lighter way to enjoy all the flavors of a classic Caesar salad. Crisp romaine leaves act as the “cup,” holding creamy Caesar-coated chicken, crunchy toppings, and plenty of Parmesan in every bite. They’re easy to pick up, easy to serve, and perfect for casual gatherings.

These are a great option when you want something that feels satisfying but not heavy. The lettuce keeps things crisp and refreshing, while the chicken and dressing bring that familiar, savory Caesar flavor. They come together quickly and work just as well for a party platter as they do for a simple lunch.

Helpful Tips

Choose sturdy romaine leaves: Look for larger outer leaves that can hold the filling without tearing.
Don’t overdress the chicken: Toss lightly with Caesar dressing so it’s flavorful but not dripping, which helps keep the lettuce crisp.
Add crunch right before serving: Croutons or crispy toppings stay best when added at the last minute.

Chicken Caesar Lettuce Cups

Crisp romaine leaves act as the “cup,” holding creamy Caesar-coated chicken, crunchy toppings, and plenty of Parmesan in every bite.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine American

Servings servings

Calories 180 kcal

Ingredients

1 slice sourdough bread cut into small cubes
1 tablespoon olive oil
Salt for seasoning
2 small romaine lettuce hearts (smallest leaves only)
¼ cup Parmesan cheese shaved
1 cup cooked chicken breast chopped

For the dressing

1/2 cup mayo
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste optional
1 tablespoon Parmesan finely grated
1-2 teaspoons water if necessary to thin

Instructions

Preheat oven to 400°F. In a bowl, toss together the bread and olive oil. Season with salt. Spread on a baking sheet and bake for about 10 minutes, until crispy and golden. Remove from the oven and set aside.
Mix together the mayo, dijon, garlic, lemon juice, Worcestershire sauce, anchovy, Parmesan, and water. Chill in the fridge until ready to serve.
Remove 4-5 of the larger leaves from the outside of the romaine. Snap off the smaller leaves and arrange them on a serving platter.
Chop the larger leaves and put them in a bowl. Add the Parmesan shavings, chicken, and croutons. Drizzle on some dressing. Toss to coat.
Divide the mixture evenly among the small lettuce cups. Serve chilled, when possible.

Nutrition

Calories: 180kcalCarbohydrates: 5gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 24mgSodium: 241mgPotassium: 89mgFiber: 0.4gSugar: 1gVitamin A: 653IUVitamin C: 1mgCalcium: 57mgIron: 1mg

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