Chicken Caesar Salad Cups


  • 1 pound chicken breast cooked and shredded
  • 2 hearts romaine lettuce chopped
  • 1 cup cherry tomatoes sliced
  • 1/2 cup Ken’s Creamy Caesar Dressing
  • 6 eggroll wrappers or corn tortillas
  • Olive oil spray
  • Salt and pepper


  1. Preheat oven to 350° F. Grease a cupcake pan. Place the egg roll wrappers or corn tortillas into the pan. Press down to smooth out the bottom and sides. Spray with a little olive oil spray, sprinkle with salt and bake for 15 minutes.
  2. Meanwhile, mix the chicken, lettuce and cherry tomatoes with Ken’s Creamy Caesar Dressing. Add salt and pepper to taste.
  3. Once the cups cool, divide the chicken Caesar mixture among the cups and serve.



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