Chicken Caesar Salad Lettuce Wraps

Start to finish: 5 minutes
Impresses: 1

Ingredients

For the Caesar dressing:
1 cup mayonnaise
1 lemon, juiced
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1¼ cups Parmesan cheese, freshly shredded
Salt and pepper, to taste

For the wraps:
2 cups stale bread, cubed such as French or brioche
2 tablespoons olive oil
Salt and pepper, to taste
2 heads romaine lettuce, rinsed well
12 ounces leftover rotisserie chicken, shredded
¼ cup Parmesan cheese, freshly shredded
Prepared dressing

Method

In the bowl of a food processor, blend all the dressing ingredients together until smooth. Refrigerate until ready to use.

Preheat oven to 350 F. On a large-rimmed baking sheet, toss together the bread cubes, olive oil, salt and pepper. Bake for 12–15 minutes, or until toasted and golden brown. Set aside to cool.

Remove 8 large leaves of romaine and set aside. Chop the remaining romaine and place in a large bowl. Add in chicken cooled croutons, and desired amount of dressing, tossing to coat. Divide Caesar salad among remaining romaine leaves and top with additional Parmesan before serving.

Leftover Caesar dressing can be stored in refrigerator for up to five days.