Ingredients:

  • 150g Grated Parmesan cheese (finely shredded)
  • 3g Garlic powder
  • 225g Chicken breast, grilled and finely diced
  • 60g Romaine lettuce, finely shredded
  • 15g Croutons, crushed into small crumbs
  • 80g Mayonnaise
  • 15ml Fresh lemon juice
  • 5ml Worcestershire sauce
  • 5g Garlic, minced into a paste
  • 5g Anchovy paste (optional, for depth)
  • 1g Black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Spray a muffin tin generously with non-stick spray.
  2. Divide the parmesan and garlic powder evenly among 12 muffin slots, pressing the cheese into the bottom and slightly up the sides.
  3. Bake for 5–7 minutes until the edges are bubbling and the center is pale gold. Let them cool completely in the pan for 5 minutes before removing.
  4. In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire, garlic paste, anchovy paste, and black pepper.
  5. In a separate bowl, toss the finely diced chicken and shredded romaine. Do not add the dressing yet.
  6. Spoon a small amount of the chicken and lettuce mix into each cooled parmesan cup. Drizzle one teaspoon of dressing over the top of each cup.
  7. Finish by sprinkling the crushed crouton crumbs over the dressing.