Baked Chicken Caesar Nachos are crispy, cheesy, and perfect for scooping up an ice-cold Caesar Salad. Serve as a shareable app or light dinner.
One of my husband’s favorite restaurants to hit up for their epic drink and appetizer happy hour specials was Granite City Brewery.
I say WAS because they recently closed! We were so bummed — especially because their Baked Chicken Caesar Nachos were one of our favorite dishes in town.
What’s a gal to do?
RECREATE!
Sliced tortillas are brushed with Caesar dressing then topped with shredded chicken and mozzarella cheese. Baked until hot and crispy, they’re the perfect vehicle for scooping up an ice-cold Caesar salad served in the center of the plate.
This crispy, cheesy, sizzling-salad meets chicken nachos is the perfect app to share, or enjoy as a light dinner!
Start by sauteing a couple chicken breasts seasoned with lemon pepper in nonstick spray until cooked through.
Shred the chicken with your fingers or a fork then and set aside.
Next slice a few large tortillas into 8 wedges each then place the wedges on half baking sheets lined with parchment paper or nonstick-sprayed foil.
Spray the tops of the tortillas with more nonstick spray then bake at 400 degrees until they’re lightly toasted and just starting to turn golden brown, 3-4 minutes.
Top each toasted wedge with about a teaspoon of prepared Caesar dressing.
I love Brianna’s Asiago Caesar, but feel free to use whatever’s your fave.
Next add a little bit of the shredded lemon pepper chicken.
Then finish with shredded mozzarella cheese.
Place the wedges back into the 400 degree oven for 4-5 minutes, or until the tortillas are golden brown, and the cheese is melted. YUM!
Arrange the wedges around crunchy romaine lettuce that’s been cut into bite-sized pieces and tossed with a little more Casesar dressing, then sprinkle chopped, fresh tomatoes around the whole thing.
Like I said, hot, cheesy, crispy, cold — the combination of flavors and textures in this easy dish are out of this world!
Serve as a starter for a dinner party, or a fun entree for 2 or 3. I hope you’ll give them a try!
Ingredients
- 2 chicken breasts, ~1lb total, pounded to an even thickness
- Lemon pepper seasoning
- 3 large gluten free tortillas
- prepared Caesar dressing
- 2 cups shredded mozzarella cheese
- 2 vine-ripened tomatoes, seeded then chopped
- 4 cups romaine lettuce, chopped into bite-sized pieces
Directions
- Heat a medium-sized skillet over medium-high heat then spray both sides of the chicken breasts with nonstick spray, season with lemon pepper seasoning, and saute until cooked through, 4-5 minutes per side. Let cool slightly, then shred with a fork or your fingers and set aside.
- Preheat the oven to 400 degrees.
- Line 2 half sheet pans with parchment paper or foil sprayed with nonstick spray. Slice the tortillas into 8 wedges each then spread out onto the prepared baking sheets. Spray the tops of the tortillas with nonstick spray then bake for 3-4 minutes or until the wedges are slightly toasted and just starting to turn golden brown.
- Spread ~1 teaspoon Caesar dressing on each of the toasted tortilla wedges then top with shredded chicken and a bit of shedded mozzarella cheese. Bake for an additional 4-5 minutes or until the cheese has melted.
- In a medium-sized mixing bowl, toss romaine lettuce with enough Caesar dressing to coat then place in the middle of a serving platter. Surround the lettuce with the baked chicken caesar wedges then sprinkle with chopped tomatoes and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious!! Thank you so much for sharing. This flavor was a hit, but I am also brainstorming other flavor varieties with the same concept.
Thank you for the inspiration! I pinned these because my husband loves caesar salad. Ended up also using this idea to make a Buffalo style version that was equally as good. Used blue cheese dressing and a bit of Frank’s red hot sauce. Also, used whole wheat pitas to make it more of a dinner than appetizer. Will be repeated both your way and the new way. YUM!
Ate at Granite City on Saturday in CR and it was ON THE MENU! Maybe they brought it back!!! It was AMAZING!
My boyfriend made this for our dinner last night after I showed him your post. It was fantastic – we will be having this again! :)
I would love to order theses as an appetizer.
This is by far my FAV thing to get at GC. Well, it’s a tie between this and their french onion soup. TO DIE FOR! SO glad you posted this recipe!
These sound wonderful and fairly easy to make. I love your site. It has something for everyone!
These look SO good! I have been to Granite City once but trying new restaurants in the area since I’m still new to DSM. I might have to go back to get these – or make them on my own.
I like to recreate Noodle & Company’s Whole Grain Tuscan Linguine because I think it is the BEST! It’s pretty close. :)
Love your site! I am an Iowa girl too, born and raised, but live in North Carolina now – where you can’t get a Breaded Pork Tenderloin sandwich! (Even though they have to be a rare treat!) I keep thinking I should open a sandwich shop….. Anyway, I recreated Johnny Carino’s Jalepeno Garlic Tilapia – and it turned out great! Makes me think I ought to be making that again soon! Tilapia sautéed in lemon butter, jalepeno, cream sauce. Served with garlic, spinach, tomatoes and angel hair pasta. Yum!
You can still request the Chicken Ceaser Chalupa at Granite City (even though not on the menu).
FYI: They took it off the menu all together and can’t order it anymore :(
looks incredible! PS – i voted!
OMG I’m drooling! These WILL be on the menu this weekend. Thanks!
I love your restaurant re-creations :)