Chicken Caesar Salad Cups
Chicken Caesar Salad Cups turn a classic Caesar salad into an easy, individual appetizer. Crispy, golden-brown wonton wrappers are filled with chopped Romaine lettuce, chicken, creamy Caesar dressing, mini croutons, and freshly grated Parmesan cheese.
Equipment
- Regular size 12-cup muffin pan
- silicone brush
Ingredients
Caesar Salad Dressing (See Tip 1)
- 1 cup (8 ounces, 227 grams)) mayonnaise (See Tip 2)
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste (See Tip 3)
- 2 cloves garlic, minced
- 2 Tablespoons (0.5 ounces, 14 grams) freshly grated Parmesan cheese
- 2 Tablespoons (1 ounce, 28 grams) fresh lemon juice
Wonton Cups
- 12 wonton wrappers
- 1 Tablespoon (0.5 ounces, 14 grams) olive oil
Chicken Caesar salad Cups
- 2 ½ cups (about 5 ounces, 142 grams) Romaine lettuce, cut into ½-inch pieces
- 1 cup (around 4 ounces, 113 brams) cooked chicken, cut onto small pieces (See Tip 4)
- 4 to 5 Tablespoons Caesar salad dressing (recipe above)
- 1 cup (around 1.25 ounces, 35 grams) mini croutons (See Tip 5)
- 2 Tablespoons (0.5 ounces, 14 grams) freshly grated Parmesan cheese
- 1 Tablespoon minced fresh parsley for garnish (optional)
Instructions
Caesar Salad Dressing
- Add mayonnaise, mustard, Worcestershire sauce, anchovy paste, garlic, Parmesan cheese, and lemon juice to a blender. Blend on high until smooth, about 10 seconds. (See Tip 6)
- Transfer to a container; cover and refrigerate.
- Yield: 1 ¼ cups.
Wonton Cups
- Preheat the oven to 350°F.
- Brush cups of a regular muffin pan with olive oil. Press wonton wrappers into the cups of the muffin pan. Brush wontons with olive oil.
- Bake at 350°F for 8 to 10 minutes, or until golden brown. Remove from oven; cool to room temperature.
- Yield: 12 wonton cups.
Chicken Caesar Salad Cups
- Add Romaine lettuce and chicken to a bowl. Pour on dressing; toss to combine.
- Add Caesar salad to each of the wonton cups. Top with mini croutons and grated Parmesan cheese. Sprinkle with parsley and serve.
- Yield: 12 Chicken Caesar Salad Cups.
Video
Tips/Notes
- This is my go-to recipe for Caesar salad dressing. However, you can also use store-bought Caesar Salad dressing in this recipe. I like Ken's Creamy Caesar Salad Dressing and Ken's Lite Creamy Caesar Salad Dressing.
- You will have Caesar salad dressing left over.
- Use more or less anchovy paste for your individual taste.
- I like to use grilled chicken in this recipe. However, rotisserie chicken also works well. Just be sure that the chicken is cut into small pieces, no larger than ½-inch.
- Because the salad cups are only about 3 inches in diameter, the croutons should be small. I make my own by cutting a baguette into ⅜- to ½-inch cubes, tossing the bread cubes in olive oil, and baking them at 325°F until golden brown, 10 to 15 minutes.
- If the Caesar salad dressing seems too thick, add a teaspoon or two of water to achieve the desired consistency.
Nutrition
Calories: 88kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 140mgPotassium: 49mgFiber: 0.5gSugar: 0.3gVitamin A: 872IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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