If you have to eat salad, eat it as a taco.

INGREDIENTS

  • For the cheese tortilla:

  • 1 1/3 cups grated Parmesan cheese

  • For the chicken Caesar salad

  • 2 grilled chicken breasts, sliced

  • 1/3 cup Caesar salad dressing

  • 1 head romaine lettuce, chopped

  • 1 cup Italian-style croutons

  • Juice of 1 lemon

INSTRUCTIONS

  1. Warm a 4-inch non tick saute pan to medium-high heat. Once the pan is warmed, pour in 1/3 cup of grated Parmesan cheese and pat down so it is spread out evenly. Allow to cook 1 to 2 minutes on one side until cheese has melted and turned golden brown. Flip and cook 1 minute more. Very carefully fold the cheese so that it creates the shape of a taco shell, and place in between the cups of an upside down cupcake tin. Allow to cool completely. Repeat to create 4 taco shells.
  2. Coat the inside of a large bowl with the Caesar salad dressing. Add the remaining salad ingredients except the bacon and toss to combine.
  3. Place an equal amount of salad into each taco shell.

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