Chicken Caesar Bruschetta |Cooking With Amanda

We are kind of obsessed with our creamy Caesar salad dressing. You know when you make something new that you really, really like and you keep making it over and over again for weeks?

Or is that just us?

Well this appetizer has become a favorite around our house lately, and I think once you try it you'll see why…

Chicken Caesar salad is my favorite salad to make at home – and to eat. There always seems to be leftover chicken in our fridge, either from a dinner recipe that we made, or a rotisserie chicken from the store. We came up with our "no-chovy" version of creamy caesar dressing a while ago, and now we're putting it on everything.

Basically it's taken over anything we used to put mayo on. Sandwiches, chicken salad, even tuna fish salad. Trust me when I say it makes the best tuna fish sandwich you've ever eaten.

True story here… we had some chicken "Caesar" chicken salad in the fridge when we got some unexpected company one afternoon. This seems to happen at our house pretty often, so I am prepared with some staples in the fridge at all times. I sliced up a loaf of bread and toasted it, then threw on some of the chicken salad, shaved parmesan and shredded lettuce.

Now I've made a few bruschetta appetizers before, and I do have my favorites. But I'm telling you, for such a simple appetizer this chicken Caesar bruschetta is absolutely amazing!

It's literally like eating the best flavors of a chicken Caesar salad (crouton and all) every single time you take a bite.

So I have to tell you, these apps are now in our regular rotation. But don't even save them just for appetizers. Lunch is great, even for lunchboxes, or a light dinner in the summertime – think I actually broke it out for breakfast one morning. It works any time of the day!

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Chicken Caesar Bruschetta Recipe

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Ingredients

1 pound cooked shredded chicken
1 french baguette, (long and thin)
2 cups shredded iceberg lettuce
1/3 cup parmesan cheese, shaved
olive oil
salt and pepper

For the Caesar Dressing:

1 cup mayonnaise
1/2 cup whole milk, or cream
1/3 cup grated parmesan cheese
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
2 cloves garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons raisins, soaked in hot water for 5 minutes, then chopped into small pieces

Directions

Preheat the oven to 400°F.
Slice the baguette into 1/2'" thick slices then place onto a baking sheet.
Brush with olive oil and season with salt and pepper.
Bake for 5-7 minutes until slightly browned and crispy. Remove from the oven and let cool.
Add all the ingredients for the dressing into a blender and blend until completely smooth. Run the dressing through a fine strainer to get out any raisin pieces that might be left behind.
Add the shredded chicken to a bowl and toss together with ½ cup of the dressing.
Top each toasted baguette slice with about 2 tablespoons of the chicken, and a pinch of the shredded lettuce.
Top with shaved parmesan cheese and serve.