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!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Chicken
1 boneless, skinless chicken breast
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the Caesar Dressing
¼ cup mayonnaise
1 tsp Dijon mustard
1 ½ tbsp lemon juice
1 clove garlic, minced
2 anchovy fillets, finely chopped (optional)
2 tbsp grated Parmesan cheese
Salt and freshly ground black pepper to taste
16 small romaine lettuce leaves (inner hearts work best)
¼ cup shaved Parmesan
¼ cup crunchy 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
1 boneless, skinless chicken breast
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the Caesar Dressing
¼ cup mayonnaise
1 tsp Dijon mustard
1 ½ tbsp lemon juice
1 clove garlic, minced
2 anchovy fillets, finely chopped (optional)
2 tbsp grated Parmesan cheese
Salt and freshly ground black pepper to taste
16 small romaine lettuce leaves (inner hearts work best)
¼ cup shaved Parmesan
¼ cup crunchy 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.
Mini Chicken Caesar Bites
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