Mini Chicken Caesar Salad Cups

Total Time
Prep 5 mins
Cook 11 mins

These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits.

Ingredients Nutrition

  • 1 cup cooked chicken, finely chopped
  • 3 tablespoons caesar salad dressing
  • 1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
  • 14 cup romaine lettuce, finely sliced
  • 1 ounce parmesan cheese, shaved


  1. Heat oven to 400°F.
  2. In small bowl, mix chicken and dressing.
  3. Separate dough into 10 biscuits; divide each into 2 rounds.
  4. Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
  5. Fill each cup with about 2 teaspoons of the chicken mixture.
  6. Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
  7. Top each with lettuce and cheese; serve warm.
Most Helpful

5 5

These lovely little treats were enjoyed both hot and cold. They were excellent served both ways. The Salad cups were very quick and easy to throw together, with a nice flavor and great textures. Who can resist cesar salad in a bun ... not I. I did use a good quality ceasar dressing and freshly ground the parmesan. I took them to a bbq and everyone that tried them, enjoyed them. Thanks for sharing

4 5

These are very good! We made them in a regular sized muffin tin. I also added some finely chopped black olives to it. We did think they were a tad bland, but not too bad. Couldn't really get the lettuce on the top, so just ate it along side the cups with a bit more dressing.

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