Mini Chicken-Caesar Salads

Mini Chicken-Caesar Salads

Blogger Cheri Liefeld of Adventures in the Kitchen shares a Caesar salad recipe. These mini bites of chicken-Caesar salad are a fun way to start your party.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

8

servings

Grated Parmesan cheese for coating muffin cups
1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
2
boneless skinless chicken breasts, grilled, shredded
3
tablespoons Caesar dressing
1/2
cup finely chopped romaine lettuce
1/4
cup canned Green Giant® whole kernel corn
1/4
cup grated Parmesan cheese
2
to 4 grape tomatoes, quartered
  1. Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
  2. On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
  3. Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
  4. Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.
Makes 8 servings (2 salad cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can make the tortilla cups the day before. Keep them in a covered metal container to keep them crisp.
Buy a rotisserie chicken and shred it instead of grilling your own.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.