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Chicken Caesar salad Wonton Cups.
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5 from 2 votes

Chicken Caesar Salad Cups

Chicken Caesar Salad Cups are a perfect mini appetizer to serve at your next party. Crispy golden brown wontons form the cups for this delicious Chicken Caesar salad topped with mini croutons and freshly grated Parmesan cheese.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Chrismas, Salad, Thanksgiving
Cuisine: American
Servings: 12 Salad Cups
Calories: 121kcal
Author: Chula King


Caesar Salad Dressing (See Tip 1)

  • 1 cup (8-ounces) 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) freshly grated Parmesan cheese
  • 2 Tablespoons fresh lemon juice

Wonton Cups

  • 12 wonton wrappers
  • 1 Tablespoon olive oil

Chicken Caesar salad Cups

  • 2 ½ cups Romaine lettuce, cut into ½-inch pieces
  • 1 cup cooked chicken, cut onto small pieces (See Tip 4)
  • 4 to 5 Tablespoons Caesar salad dressing (recipe above)
  • 1 cup mini croutons (See Tip 5)
  • 2 Tablespoons (0.5-ounces) freshly grated Parmesan cheese
  • 1 Tablespoon minced fresh parsley for garnish (optional)


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 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.


  1. 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.
  2. You will have Caesar salad dressing left over.
  3. Use more or less anchovy paste for your individual taste.
  4. 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.
  5. Because the salad cups are only about 3-inch 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 the bread cubes at 325°F until golden brown, 10 to 15 minutes.
  6. If the Caesar salad dressing seems too thick, add a teaspoon or two of water to achieve the desired consistency.


Calories: 121kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 174mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg