Upgrade your work lunch with these tasty Caesar salad lettuce cups. This Caesar salad recipe gets a healthy makeover, thanks to homemade dressing made with Greek yogurt.
Ingredients
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4 ounces sourdough bread, cut into 1/2-in. pieces (about 2 1/2 cups)
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2 tablespoons canola oil
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¼ cup 2% reduced-fat plain Greek yogurt
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2 tablespoons water
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3 tablespoons mayonnaise
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¼ cup finely shredded Parmesan cheese
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1 teaspoon Dijon mustard
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½ teaspoon kosher salt
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½ teaspoon black pepper
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2 romaine lettuce hearts (about 8 oz. each)
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2 cups chilled, chopped roasted chicken breast (about 6 oz.)
Description
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Preheat oven to 400 degrees F. Toss together bread and oil in a large bowl; spread in a single layer on a rimmed baking sheet. Bake in preheated oven until golden brown and toasted, about 10 minutes, stirring once halfway through cooking. Set aside to cool.
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While bread toasts, whisk together yogurt, water, mayonnaise, Parmesan, mustard, salt, and pepper in a large bowl. Cut 5 inches from the top of each romaine lettuce heart; set aside 8 of the largest leaf tops for lettuce cups. (Save remaining leaves for another use or discard.) Chop bottom section of each romaine lettuce heart into bite-size pieces. Add chopped lettuce, chicken, and cooled bread to bowl with dressing; toss to coat. Divide evenly among 8 reserved lettuce cups.
