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.
For some reason, I’m always drawn to miniature versions of everything—like those tiny room service hot sauce bottles and my delicious Chicken Caesar Salad Boats!
Partnering with my friends at Old El Paso means I get to enjoy some great food goodies. I’m completely obsessed with their Mini Soft Tortilla Taco Bowls! I use them for everything—filling them with scrambled eggs in the morning or finishing off leftovers with a drizzle of creamy Caesar dressing.
Table of Contents
Why I Love These Salad Boats
- This quick healthy recipe is perfect for any night of the week.
- Ideal for a family meal or meal prep for lunch the next day.
- Deliciously handheld, making them fun to eat!
Recipe Ingredients
Caesar Salad Dressing – Use a high-quality Caesar dressing for a rich, tangy flavor.
Romaine Lettuce – Thinly slice romaine lettuce for a crisp and refreshing bite.
Queso Fresco – Crumble queso fresco for a mild, slightly tangy addition.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Boost – Opt for grilled chicken for a deeper flavor, or grab a rotisserie chicken for convenience. Roasted chickpeas and hard-boiled eggs make for great vegetarian protein options, too.
Herbs and Spice – Add fresh herbs like basil, parsley, or cilantro for brightness, or a delicious spice blend with smoked paprika or garlic powder for extra flavor. A pinch of cayenne adds gentle heat.
How to Make Chicken Caesar Salad Boats
Step #1: 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.
Step #2: Meanwhile, toss the cooked chicken with the Caesar salad dressing. Remove the toasted mini taco bowls from the oven and place ⅛ cup of sliced romaine lettuce into each tortilla. Scoop ¼ cup of dressed chicken into each taco bowl.
Step #3: Divide the chopped cilantro and queso fresco among the tortillas, then sprinkle freshly ground black pepper on top of the individual salad boats.
Expert Tips
Wash Lettuce and Dry Well – After you wash the lettuce, make sure it’s completely dry to keep your salad boats crisp. A quick towel pat or using a salad spinner works great!
Line with Parchment Paper – To prevent sticking and for easy cleanup, line your baking sheet with parchment paper or a silicone baking mat.
FAQs
Top with crispy bacon for a smoky touch, or parmesan cheese for added depth. Avocado and cherry tomatoes can bring brightness and freshness, making the salad boats even more delicious.
Chicken Caesar Salad Boats are perfect on their own but pair well with a light side like tomato soup, garlic bread, or a simple fruit salad for a complete meal.
Storage Information
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.
More Delicious Recipes You’ll Love
Chicken Caesar Salad Boats Recipe
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 ⅛ cup of sliced romaine lettuce into each tortilla. Scoop ¼ 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
Nutrition
Anetta, these look delicious! The taco boats are adorable 🙂 I wish I could have like TWENTY for dinner tonight!
Thank you, Lorena!!