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.
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
Tried this recipe?Let us know how it was!