Mini Chicken Caesar Salad Cups
photo by SharonChen
- Ready In:
- 16mins
- Ingredients:
- 5
- Yields:
-
20 mini cups
- Serves:
- 20
ingredients
- 236.59 ml cooked chicken, finely chopped
- 44.37 ml caesar salad dressing
- 340.19 g can ready-to-bake refrigerated buttermilk flaky biscuits
- 59.14 ml romaine lettuce, finely sliced
- 28.34 g parmesan cheese, shaved
directions
- Heat oven to 400°F.
- In small bowl, mix chicken and dressing.
- Separate dough into 10 biscuits; divide each into 2 rounds.
- Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
- Fill each cup with about 2 teaspoons of the chicken mixture.
- Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
- Top each with lettuce and cheese; serve warm.
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Reviews
-
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
RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan