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Chicken Caesar Salad Tacos

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Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake Cups
Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake CupsNathan Congleton / TODAY
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Ingredients

  • 1 2- to 3-pound cooked rotisserie chicken
  • 1 cup creamy Caesar dressing, store-bought or homemade, plus more as needed
  • 2 romaine lettuce hearts, chopped (about 3 cups)
  • 1/3 cup grated or shaved Parmesan cheese
  • 12 hard taco shells
  • Chef notes

    Make chicken Caesar salad super party-friendly by making it with store-bought rotisserie chicken and serving inside easy grab-and-go hard tortilla shells. The crunchy shells take the place of classic croutons and are a perfect way to enjoy while walking around a party.

    Preparation

    Remove chicken meat from bones and chop or shred into about 1/2-inch pieces. Measure 2½ cups chicken; reserve any leftovers for another use.

    Combine chicken, chopped romaine and Parmesan in a large bowl. Add the dressing and toss to combine. Divide into taco shells and serve immediately.