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–+ servings
Chicken Caesar salad boats served on a wooden board.
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4.67 from 3 votes

Chicken Caesar Salad Boats Recipe

Ditch the fork and turn your favorite salad into a handheld delight with these Chicken Caesar Salad Boats! Fresh, tangy, and simple to prepare, they’re perfect for a family dinner or your next holiday gathering.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 12
Calories: 326kcal
Author: Linda

Ingredients

  • 12 Mini Soft Tortilla Taco Bowls one package
  • Cooking spray or aerosol olive oil
  • 3 cups diced chicken breast cooked
  • 1/4 cup Caesar salad dressing
  • 1 1/2 cups thinly sliced romaine lettuce
  • 1/4 cup chopped cilantro leaves
  • 1/3 cup crumbled queso fresco cheese
  • Freshly ground black pepper

Instructions

  • Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Arrange the mini taco bowls on a large baking sheet and lightly spritz with cooking spray or olive oil. Bake in the heated oven for 2-3 minutes, until warm and slightly toasted.
  • Meanwhile, toss the cooked chicken with the Caesar salad dressing. Remove the toasted mini taco bowls from the oven and place 1/8 cup of sliced romaine lettuce into each tortilla. Scoop 1/4 cup of dressed chicken into each taco bowl.
  • Divide the chopped cilantro and queso fresco among the tortillas, then sprinkle freshly ground black pepper on top of the individual salad boats.

Notes

Try making this recipe with the breast meat from a pre-cooked rotisserie chicken; these tacos are especially delicious when the chicken is still hot.
If you’re really in a hurry, skip toasting the taco bowls; they’re delicious just as they are!
Store Chicken Caesar Salad Boats leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the freshness of the ingredients, store the tortilla boats separately from the filling. Unfortunately, freezing is not recommended as the lettuce and dressing do not freeze well.
For reheating, lightly warm the tortilla boats in the oven at 325°F (163°C) for a few minutes, but assemble the salad components just before serving for the best texture.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 276mg | Potassium: 112mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 571IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 7mg
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