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.

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Prep Time 25 min
Total Time 25 min
Servings 8

Ingredients

: 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

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Directions

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.