Crunchy romaine leaves or crisp cups filled with juicy grilled chicken, creamy Caesar dressing, and parmesan crisps — a refined yet fun appetizer ideal for entertaining.
Pound chicken to even thickness, then rub with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-sear over medium-high heat for 5–6 minutes per side, until cooked through.
Let rest, then cut into bite-sized cubes.
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment.
Drop heaping teaspoons of grated Parmesan into small rounds. Flatten slightly.
Bake for 4–5 minutes, until golden and crisp. Cool fully before using.
Mix mayo, lemon juice, mustard, garlic, Worcestershire, Parmesan, salt, and pepper.
Taste and adjust seasoning. Chill until ready to use.
Lay out your romaine leaves or cups on a platter.
Add a small spoonful of Caesar dressing to each base.
Top with chicken pieces, a parmesan crisp, and optionally:
Half a cherry tomato
Crushed croutons
Extra grated parmesan or microgreens
Use shredded rotisserie chicken for ease.
Add a dash of anchovy paste to the dressing for authenticity.
Serve in mini tart shells or cucumber cups for flair.
Wine: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay
Cocktail: Gin & tonic or Caesar Bloody Mary
NA: Sparkling lemonade with cucumber
8 servings