Chicken Caesar Smash Tacos – {With a High Protein Caesar Dressing!}

If you’ve made my healthy smash burger tacos, this is the same method with ground chicken and a chicken Caesar on top. A ball of seasoned chicken goes on a hot griddle, a tortilla goes right on top, and you smash it thin. The chicken gets crispy, browned edges and the tortilla toasts at the same time.

The topping is chopped romaine and Parmesan tossed in a homemade high protein Caesar dressing. Greek yogurt makes up most of the base, with a little light mayo, lemon, Dijon, and anchovy paste for that classic Caesar flavor. I toss about three quarters of the dressing with the lettuce and keep the rest for drizzling. Sometimes I add a few cherry tomatoes for color.

Think of them as Caesar salad smash tacos, with hot, crispy chicken on the bottom and cold, creamy salad on top. The recipe makes 8 tacos, which is 2 per person for a family of four.

Kristen’s Top Tips Before You Start

• Make the dressing the night before: It’s good right away, but it’s even better after a night in the fridge. That also takes a step off your plate at dinner.
• Mix the onion into the chicken: The diced onion goes right into the ground chicken with the Worcestershire and spices. Dice it small so the chicken still smashes thin.
• Mix gently, then portion: Combine the chicken just until the seasonings are mixed in, then roll it into 8 balls about the size of a golf ball. If you change the number of servings, keep it at one ball per tortilla.
• Get the griddle really hot: High heat is what gives the chicken that crispy crust. A griddle or flat top lets you cook several at once, but a large skillet works in batches.
• Leave a border: Don’t press the chicken all the way to the edge. A little ring of tortilla around the outside, like a crust, makes them easier to flip and fold.

How to Make Chicken Caesar Smash Tacos

Whisk the dressing first and toss most of it with the romaine and Parmesan. Mix the ground chicken with the onion, Worcestershire, and spices, and roll it into 8 balls. Set a ball on the hot griddle, lay a tortilla on top, and smash it flat. Cook 2 to 3 minutes until the chicken is browned and cooked through, then flip and give the tortilla about a minute to get golden and crispy. Pile on the dressed lettuce and serve the extra dressing on the side.

Picky Eater Tip

The crispy chicken taco is good on its own. If someone at your table isn’t into salad, serve the dressed romaine in a bowl and let everyone build their own. They can add as much or as little lettuce as they want, and the leftover dressing works as a dip. For more ideas, browse my kid friendly recipes.

Meal Prep Idea

Whisk the dressing and roll the chicken into balls the night before, then cover both and refrigerate. At dinner, all that’s left is chopping the romaine and smashing the tacos, so the hands-on part goes fast on a busy night.

Don’t Waste It

Anchovy paste usually comes in a tube, and this recipe only uses a teaspoon. Close it up and keep it in the fridge for your next batch of Caesar dressing, like the one on my healthy Caesar salad. It also adds a savory boost to pasta sauce or a homemade balsamic vinaigrette.

What to Make Next

Storage & Reheating

• Storage: Keep the cooked tacos and the salad separate. Dressed romaine wilts, so store the extra dressing in a covered jar and toss it with fresh lettuce when you’re ready to eat.
• Reheating: Warm the tacos in a skillet over medium heat for a few minutes per side so the tortilla crisps back up. The microwave works, but the tortilla will be soft.