Holiday16: Chicken Caesar Salad Cheddar Cups

  • Chef: Kim Van Dunk
  • Ready in: 30 minutes
  • Serves: 5 or more
  • Complexity: medium
Holiday16: Chicken Caesar Salad Cheddar Cups


  • 8 oz. Rumiano's Medium Cheddar Cheese, shredded
  • 1 cup, packed, chopped Romaine lettuce hearts
  • 1 cup finely chopped cooked chicken breast
  • 1 tablespoon olive oil
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/8 teaspoon garlic salt
  • pinch of black pepper
  • 1/4 cup sliced black olives


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Shred an 8oz. block of Rumiano Medium Cheddar Cheese. Arrange the cheese, in a single layer, in a rectangular shape, on the baking sheet. Bake for 10 minutes. Remove from oven and allow to sit for 1-2 minutes. Using a pizza wheel cut the rectangle into a grid to produce 16-18 squares. Turn two miniature muffin tins upside down. Using an offset spatula carefully lift a square of cheese from the baking sheet and drape it over a muffin tin form. The cheese should naturally drape over the form, but you can gently press it into the form. The key is to work steadily and quickly (not rushing). If the squares sit on the baking sheet to long they will not be pliable. Allow the cheddar cups to set on the tins for 20 minutes to harden. Place the romaine lettuce, chicken, olive oil, parmesan cheese, Italian seasoning, garlic salt, and pepper into a bowl. Stir to combine ingredients. Fold in the olives. Turn the cheese cups over and, immediately before serving, fill each cheddar cup with Ceasar salad.

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