Mini Chicken Caesar Salad Cups

These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits. Show more

Ready In: 16 mins

Serves: 20

Yields: 20 mini cups


  • 1  cup  cooked chicken, finely chopped
  • 3  tablespoons  caesar salad dressing
  • 1 (12 ounce) can  ready-to-bake refrigerated buttermilk flaky biscuits
  • 14 cup romaine lettuce, finely sliced
  • 1  ounce parmesan cheese, shaved


  1. Heat oven to 400°F.
  2. In small bowl, mix chicken and dressing.
  3. Separate dough into 10 biscuits; divide each into 2 rounds.
  4. Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
  5. Fill each cup with about 2 teaspoons of the chicken mixture.
  6. Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
  7. Top each with lettuce and cheese; serve warm.
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