Chicken Caesal Boats

Like your favorite Caesar… but party size. A funky fresh twist on a classic — crunchy, balanced, and satisfying. Always a crowd pleaser!

Ingredients

    •    2 boneless, skinless chicken breasts

(or 2 cups shredded rotisserie chicken to save time)

    •    1/3 to 1/2 cup Caesar dressing

(I use my homemade, high-protein version from the Fifteen Fun Salads ebook)

    •    Mini romaine hearts, leaves separated

(endive works too if you have trouble finding mini romaine hearts)

    •    Sourdough bread, cut into cubes and slightly crumbled

    •    Olive oil, for toasting

    •    Salt & pepper, to taste

To make the chicken:

Bring a pot of salted water to a boil. Add chicken breasts and reduce to a simmer. Cook for about 12–15 minutes, or until fully cooked through. Let cool slightly, then shred using two forks.

Or skip this step entirely and grab a rotisserie chicken—works great.

To make the croutons:

Toss sourdough cubes with olive oil, salt, and pepper. Toast in a skillet over medium heat until golden and crisp, or bake at 375°F for 10–12 minutes, flipping halfway through.

To assemble:

In a bowl, toss shredded chicken with Caesar dressing until evenly coated. Spoon into mini romaine leaves and top with your toasted croutons. Serve immediately.

Optional add-ons: Shaved Parmesan, a squeeze of lemon, cracked black pepper, or even a little chopped fresh parsley if you’re feeling it!