Caesar Chicken Salad Stuffed Peppers
Beat the heat with quick, lower-carb Caesar Chicken Salad Stuffed Peppers—a delicious, no-cook meal perfect for busy days & fresh garden produce!
Servings: 4 people
Cost: $10
Equipment
- cutting board and knife
- measuring cup & spoons
- Mixing bowl
Ingredients
- 4 whole bell peppers cut in half with seeds removed
- 3 cups cooked chicken (shredded, like from a rotisserie chicken)
- ¾ cup Caesar Cardini’s Original Caesar Dressing (or your favorite Caesar dressing)
- 2 stalks celery diced
- 1½ cups romaine lettuce washed and chopped
- 1 tablespoon chives diced (optional, for extra flavor)
Crouton Topping
- 2 tablespoons butter
- 3 cloves fresh garlic pressed (or minced)
- 1 cup panko breadcrumbs
- 2 tablespoons shredded Parmesan cheese
Instructions
- In a large bowl, combine the cooked chicken, Caesar dressing, diced celery, and diced chives. Mix everything together really well. If the chicken seems dry, add a little more dressing. Pop this in the fridge for about 30 minutes to chill.
- While the chicken salad chills, melt the butter in a skillet over medium heat. Add the pressed garlic and cook it gently for about a minute until you can smell it. Stir in the panko breadcrumbs and toast them until they're golden and crispy. Take them off the heat and let them cool down.
- Grab your bell pepper halves. Put a small bed of chopped romaine lettuce inside each one. Then, spoon about 1/2 cup of your chilled chicken salad into each pepper.
- Sprinkle shredded Parmesan cheese and those tasty garlic breadcrumbs over the top of each stuffed pepper. If you like, add some extra chives for garnish and serve with more Caesar dressing on the side.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pepper