A delightful twist on the classic Caesar salad, these Mini Chicken Caesar Bites are perfect for parties, hors d'oeuvres, or even as a fun appetizer course. Crisp romaine leaves cradle tender grilled chicken, crunchy croutons, shaved Parmesan, and a creamy Caesar drizzle—all in one perfect bite!
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Chicken
1boneless, skinless chicken breast
1tbspolive oil
½tspgarlic powder
½tsppaprika
Salt & pepper to taste
For the Caesar Dressing
¼cupmayonnaise
1tspDijon mustard
1 ½tbsplemon juice
1clovegarlic, minced
2anchovy fillets, finely chopped (optional)
2tbspgrated Parmesan cheese
Salt and freshly ground black pepper to taste
16small romaine lettuce leaves (inner hearts work best)
¼cupshaved Parmesan
¼cupcrunchy croutons, roughly crushed
Freshly cracked pepper for garnish
Prepare the Chicken
1
Slice the chicken breast into small bite-sized cubes or strips.
In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, and pepper.
Grill or sauté over medium-high heat for about 7–8 minutes or until golden and fully cooked. Let rest slightly before assembling.
Make the Caesar Dressing
2
In a small bowl, whisk together mayo, mustard, lemon juice, minced garlic, anchovies (if using), Parmesan, and a pinch each of salt and pepper.
Taste and adjust seasoning. You want it bold and tangy!
Assemble the Bites
3
Lay out the romaine leaves on a platter.
Add a piece of chicken to each leaf.
Drizzle with Caesar dressing.
Top with shaved Parmesan and crushed croutons.
Finish with a crack of black pepper.
Tips & Variations
4
Make it gluten-free: Use GF croutons or omit.
Go dairy-free: Substitute vegan mayo and skip the Parmesan.
Add a twist: Top with a cherry tomato half or a sprinkle of crispy bacon bits.
Ingredients
For the Chicken
1boneless, skinless chicken breast
1tbspolive oil
½tspgarlic powder
½tsppaprika
Salt & pepper to taste
For the Caesar Dressing
¼cupmayonnaise
1tspDijon mustard
1 ½tbsplemon juice
1clovegarlic, minced
2anchovy fillets, finely chopped (optional)
2tbspgrated Parmesan cheese
Salt and freshly ground black pepper to taste
16small romaine lettuce leaves (inner hearts work best)
¼cupshaved Parmesan
¼cupcrunchy croutons, roughly crushed
Freshly cracked pepper for garnish
Directions
Prepare the Chicken
1
Slice the chicken breast into small bite-sized cubes or strips.
In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, and pepper.
Grill or sauté over medium-high heat for about 7–8 minutes or until golden and fully cooked. Let rest slightly before assembling.
Make the Caesar Dressing
2
In a small bowl, whisk together mayo, mustard, lemon juice, minced garlic, anchovies (if using), Parmesan, and a pinch each of salt and pepper.
Taste and adjust seasoning. You want it bold and tangy!
Assemble the Bites
3
Lay out the romaine leaves on a platter.
Add a piece of chicken to each leaf.
Drizzle with Caesar dressing.
Top with shaved Parmesan and crushed croutons.
Finish with a crack of black pepper.
Tips & Variations
4
Make it gluten-free: Use GF croutons or omit.
Go dairy-free: Substitute vegan mayo and skip the Parmesan.
Add a twist: Top with a cherry tomato half or a sprinkle of crispy bacon bits.
