Crispy baked wonton shells filled with creamy chicken Caesar salad, topped with toasted crumbles and Parmesan.

12 wonton wrappers

Olive oil spray

2 1/2 cups romaine lettuce, finely shredded

1 cup cooked chicken breast, diced

1/4 cup seasoned turkey bacon, diced

1/4 cup stale bread, finely diced

2 tablespoons freshly grated Parmesan cheese

2 teaspoons fresh parsley, finely chopped (optional)

Pinch of salt

Dressing:

1 garlic clove, minced

2 anchovy fillets

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 cup mayonnaise

1/2 cup freshly grated Parmesan cheese

1 to 2 tablespoons milk, as needed

1/4 teaspoon salt

1/8 teaspoon black pepper

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1. Preheat oven to 350°F. Press wonton wrappers into muffin tin and spray with olive oil. Bake 8–12 minutes until golden. Cool completely.

2. Cook turkey bacon in skillet until crispy. Drain on paper towel.

3. Toast diced bread in same skillet until golden. Sprinkle with salt.

4. Blend dressing ingredients until smooth. Add milk to thin as needed.

5. Toss romaine, chicken, and turkey bacon with 6–8 tablespoons dressing.

6. Fill cooled wonton cups with salad mixture. Top with toasted bread, Parmesan, and parsley. Serve immediately.

Bake shells ahead and store airtight.

Assemble just before serving to maintain crispness.

Do not overdress the lettuce.