chicken caesar lettuce cups
Chicken Caesar Lettuce Cups
Upgrade your work lunch with these tasty Caesar salad lettuce cups. This Caesar salad recipe gets a healthy makeover, thanks to homemade dressing made with Greek yogurt.
Ingredients:
- 4 ounces sourdough bread, cut into 1/2-in. pieces (about 2 1/2 cups)
- 2 tablespoons neutral oil, such as canola or avocado
- ¼ cup 2% reduced-fat plain greek yogurt
- 2 tablespoons water
- 3 tablespoons mayonnaise
- ¼ cup finely shredded parmesan cheese
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 romaine lettuce hearts (about 8 oz. each)
- 2 cups chilled, chopped roasted chicken breast (about 6 oz.)
Directions:
- Preheat oven to 400 degrees F. Toss together bread and oil in a large bowl; spread in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and toasted, about 10 minutes, stirring once halfway through cooking. Set aside to cool.
- While bread toasts, whisk together yogurt, water, mayonnaise, Parmesan, mustard, salt, and pepper in a large bowl. Cut 5 inches from the top of each romaine lettuce heart; set aside 8 of the largest leaf tops for lettuce cups. (Save remaining leaves for another use or discard.) Chop bottom section of each romaine lettuce heart into bite-size pieces. Add chopped lettuce, chicken, and cooled bread to bowl with dressing; toss to coat. Divide evenly among 8 reserved lettuce cups.
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