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Chicken Caesar Lettuce Cups

A quick, light lunch of sauteed chicken tossed with Caesar dressing, tomatoes and avocado served in crisp romaine leaves.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 boneless skinless chicken breasts chicken, cubed
  • 1/2 cup cherry tomatoes halved
  • 1 avocado pitted and sliced
  • 1/2 cup Caesar dressing
  • 4 romaine leaves
  • 1/4 cup Parmesan grated

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the cubed chicken and cook, stirring occasionally, until the pieces are cooked through and no longer pink inside, about 8–12 minutes depending on size.
  • Remove the skillet from heat and transfer the cooked chicken to a bowl to cool slightly.
  • Toss the warm chicken with 1/2 cup halved cherry tomatoes, sliced avocado, and 1/2 cup Caesar dressing until evenly coated.
  • Spoon the chicken mixture into the romaine leaves, dividing evenly among the 4 leaves.
  • Sprinkle each cup with grated Parmesan and serve immediately.

Equipment

  • Skillet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Notes

  • Use cooled chicken if you prefer the avocado to hold its shape.
  • Halve cherry tomatoes for quick, even bites.
  • Choose firm romaine leaves as cups for best support.
  • Adjust Caesar dressing to taste for creaminess.