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Smash_Chicken_Caesar_Tacos

Smash Chicken Caesar Tacos

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This is one of those recipes that may seem a little strange and unconventional, but it’s absolutely delicious! It’s full of protein, healthy fats, and veggies, and packed with flavor. My kids wolfed these down, they’re that good.

You’ve more than likely heard of Caesar salad before. I have a recipe on the site plus several variations of Caesar salad dressing. These tacos combine those flavors for a crunchy, mouthwatering version. They’re best served fresh, but you can mix the ingredients up beforehand to meal prep.

Smash Chicken Caesar Tacos

The traditional Caesar salad features a creamy dressing made from anchovies, garlic, mustard, and more. Plus crunchy romaine lettuce leaves and large croutons. It’s certainly evolved over the years, but the flavors and ingredients have largely remained the same. And while I still love a good Caesar salad, these smash chicken Caesar tacos are a nice spin on the classic.

Like most tacos, these use a tortilla shell for the base. You can use whatever you prefer, but I used organic flour tortillas. Almond flour, cassava flour, or other tortillas would work too. Just pick something that’s not too big so they’re easier to flip.

Here’s the twist: we’re smashing a seasoned chicken mixture onto the tortilla and cooking it until golden and crispy. This packs in some serious protein and adds a yummy flavor. The chicken is seasoned with a blend of Italian seasoning, lemon pepper, garlic, and onion.

Caesar Dressing

What really makes a good Caesar salad though is the dressing. I have a quick version here and a more traditional Caesar dressing here. This recipe uses a blend of mayo and yogurt to get a tangy, creamy dressing. The worcestershire sauce and anchovy paste adds some earthy flavors. Lemon adds brightness and tang, while herbs and Parmesan add another layer of flavor and creaminess.

I’ll often use homemade mayo since it’s healthy and easy to make. Many times though I’ll reach for avocado oil mayonaisse from Primal Kitchen. Making your own mayo and sauces is simple, but sometimes with 7 kids grabbing a pre-made jar is just easier. Thankfully there are some pretty good store-bought mayo options now. Thrive Market is another way I do an easy stock up on healthy pantry essentials.

Making Ahead

Once the tacos are cooked and assembled they really taste best fresh. You can mix up the chicken mixture and dressing beforehand though for easier meal prep. I doubled the recipe so we had enough for 2 meals. The dressing really tastes better after its been in the refrigerator for awhile to allow the flavors to better combine.

These smash chicken Caesar tacos are fresh, crunchy, and offer a balanced meal I can get behind. Here’s how to make them.

Smash Chicken Caesar Tacos

Crunchy, protein-packed tacos with all of the flavors of a classic Caesar salad. Full of veggies, healthy fats, and absolutely delicious!

For the Taco Assembly

  • 7 small tortillas (cassava flour, almond flour, sourdough, or traditional flour tortillas)
  • 1 TBSP butter (or ghee, or avocado oil)
  • 1 head romaine lettuce (finely shredded)
  • extra Parmesan cheese for serving
  • fresh parsley (chopped)

  • In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, Worcestershire sauce, garlic, mustard, anchovy paste, parsley, and black pepper until smooth.

  • Stir in the Parmesan cheese and refrigerate while preparing the tacos. The flavors deepen as the dressing chills.

  • Combine the ground chicken, Italian seasoning, lemon pepper, garlic powder, onion powder, sea salt, and black pepper in a bowl. Mix gently until just combined.

  • Avoid overmixing to keep the chicken tender.

  • Spread about ¼ cup of the chicken mixture onto each tortilla, pressing it into an even layer that reaches the edges. If the chicken sticks to your hands, lightly oil your fingers or use parchment paper to press it into place.

  • Heat a large skillet over medium-high heat and add the butter, ghee, or avocado oil.

  • Place the tacos chicken-side down in the pan and cook for 2–3 minutes until the chicken develops a golden crust. Flip the tacos and reduce the heat slightly. Continue cooking another 2–3 minutes until the tortilla becomes lightly crisp and the chicken reaches an internal temperature of 165°F. Transfer to a plate and repeat with the remaining tacos.

  • Toss the shredded romaine with enough Caesar dressing to lightly coat.

  • Top each taco with the dressed romaine, extra Parmesan, fresh parsley, and a drizzle of additional dressing.

  • Serve immediately while the chicken is crispy and the lettuce is cold and crunchy.

Nutrition Facts

Smash Chicken Caesar Tacos

Amount Per Serving (1 taco)

Calories 475
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 9g56%

Trans Fat 0.2g

Polyunsaturated Fat 16g

Monounsaturated Fat 9g

Cholesterol 80mg27%

Sodium 914mg40%

Potassium 665mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 3g3%

Protein 19g38%

Vitamin A 7935IU159%

Vitamin C 5mg6%

Calcium 190mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Try adding some bacon to the dressing for even more flavor!

What are some of your favorite taco fillings? Leave a comment and let us know!

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lemon chicken marinade

Herb and Lemon Chicken Marinade

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If you live in the US, chances are you eat around 118 pounds of chicken every single year. And while that’s the national average, chicken gets boring when it’s served the same old way. Try this lemon chicken marinade with herbs and garlic for a new way to enjoy a classic protein. 

The acid from the lemon juice helps tenderize the chicken meat, while the herbs and spices give it a great flavor. Perfect for throwing on the grill for a warm summer night!

Lemon Chicken Marinade

Chicken is such a versatile (and affordable) protein and we use it frequently in our home. Everything from easy, Crockpot meals like salsa chicken to mouthwatering Italian chopped chicken salad. I especially love marinades because they infuse the flavor into the meat for even better taste. 

This recipe calls for fresh herbs because I have a variety growing in the garden this time of year. Fresh herbs still have the volatile oils intact that give them a more intense flavor. These volatile oils are the same that you find when buying essential oils. 

If you only have dried herbs though, not to worry! Dried herbs also work, you might just want to let the marinade soak into the meat a little longer. Another tip: keep fresh dried herbs on hand. This way when you pull the spice jar out of the pantry it’s still fragrant, not dusty and bland tasting. I also like to crush the dried herbs in my hand some right before using. This helps release some of those volatile oils (aka more flavor). 

What Meat is Best to Use?

Ok, so technically this recipe is for lemon garlic chicken marinade, but it’s really for more than that. You can use it on any cut of chicken: wings, thighs, legs, or breast. But it’s also a tasty way to eat other meats. Our family also enjoys it on shrimp, salmon, pork chops, or even grilled vegetables.

How to Use the Lemon Chicken Marinade

Sometimes I’ll layer the meat in the bottom of a casserole dish and pour the marinade over that. Flip halfway through marinating. Or these reusable bags from ZipTop also work well too. You just want to make sure the marinade has close contact with the chicken so all the flavors can meld. 

This is a great recipe to make ahead because the chicken can marinate for up to 24 hours. And the longer you wait, the better the flavor. That means throw it together and refrigerate on Friday for supper Saturday.

It’s great on the grill and helps the meat not dry out during cooking. It works just as well for pan-seared chicken or for baked lemon chicken in the oven. And if you want even more lemon flavor, serve with fresh lemon wedges. I’ll often add a sprinkle of chopped parsley for a color pop. 

Herb and Lemon Chicken Marinade

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 TBSP lemon zest
  • 4 cloves garlic (minced)
  • 1 TBSP fresh rosemary (chopped, or 1 tsp dried rosemary)
  • 1 TBSP fresh thyme (or 1 tsp dried thyme)
  • 2 TBSP fresh parsley (chopped, or 2 tsp dried parsley)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Dijon mustard (optional)

  • In a bowl or mason jar, whisk together the olive oil, lemon juice, lemon zest, garlic, herbs, salt, pepper, and Dijon mustard if using.

  • Place the chicken in a glass container or reusable storage bag and pour the marinade over it. If your mixing bowl is big enough you can just put the chicken in there.

  • Cover and refrigerate for at least 2 hours or up to 24 hours.

  • Remove the chicken from the marinade and discard any remaining lemon chicken marinade.

  • Grill, bake, or pan-sear until the chicken reaches an internal temperature of 165°F.

Nutrition Facts

Herb and Lemon Chicken Marinade

Amount Per Serving (1 serving)

Calories 126
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Sodium 299mg13%

Potassium 30mg1%

Carbohydrates 2g1%

Fiber 0.4g2%

Sugar 0.3g0%

Protein 0.3g1%

Vitamin A 135IU3%

Vitamin C 7mg8%

Calcium 11mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

  • For extra lemon flavor, serve with fresh lemon wedges and a sprinkle of chopped parsley.
  • This recipe makes enough for 2-3 pounds of chicken or 8-12 servings. 

What to Eat With Lemon Chicken 

There are so many fresh and fun side dishes. Whether you garden or get some from the local farmer’s market, colorful fruits and veggies are plentiful in the summer. And even if you’re not making this in the summer, it still pairs well with other sides.

Try a classic potato dish or a simple green salad for a quick meal. We also like it with grilled asparagus or sauteed summer squash. Here are some other ideas

What are some of your favorite ways to eat chicken? Leave a comment and let us know!

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Italian chopped salad

Italian Chopped Chicken Salad Recipe

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I eat a lot of salads this time of year. Actually, I eat salads for most of the seasons! This Italian chopped salad skips the lettuce and adds Italian grinder flavors to chicken instead. It’s high in protein and my family can’t get enough!

Italian Grinder Chopped Salad

If you’ve ever been to a sub shop or Italian restaurant you’ve probably had an Italian grinder sandwich. They’re known for their salty, tangy flavor with satisfying fats and lots of crunch from veggies. And while I do eat some grains now, anytime I can load up on veggies or protein instead I’m all in.

An Italian chopped salad recipe is like all of the flavors of the sub sandwich, but without the bread. Some of the recipes I’ve seen add the meat, banana peppers, and dressing to chopped lettuce. While I’m all for veggies and eat lots of salads, I wanted to try something a little different. 

The result is this spin on chicken salad. It still has a mayo base, but it has Italian flavors instead. 

Making Italian Chopped Chicken Salad

At first glance the ingredients list might look a little long, but truly, this recipe comes together quickly. It does require a little knife work (it’s called chopped after all!), but this helps combine the flavors better. You’re not getting a big chunk of anything, but a variety of flavors packed throughout. 

The shredded chicken absorbs the chicken really well to give this more of that classic chopped grinder texture. 

Tweak to Taste

If you’re like me you might love pickled things and tangy tastes. Feel free to add an extra splash of banna pepper juice or red wine vinegar if you want more tang here. And if you don’t have salami, any similar meat will work. Ham, prosciutto, or spicy pepperoni are all great ideas. 

I’ve also included two different types of cheeses. I recommend using both the feta and provolone because they offer subtly different flavors and textures that add to the overall flavor bomb here. Or you can just use one of the two and double the amount if preferred. 

I also like to use freshly cracked black pepper for this. When peppercorns are freshly cracked they release their fragrance volatile oils that give dishes a major flavor boost. Sometimes I’ll also finish with Maldon flaky sea salt for more texture and enhanced flavor. 

How to Serve Italian Chopped Salad 

You could eat this by the forkful (it’s SO good!). However, it also works as a filling or dip. Serve it over chopped leafy greens or even iceberg lettuce for maximum crunch. It also works well as filling in a lettuce wrap or in a sandwich with sourdough bread. 

Or just use it as a dip with some healthy crackers or fresh veggies like sliced cucumbers, bell peppers, carrots, or celery sticks. 

Here’s how to make it!

Italian Grinder Chopped Chicken Salad

This tastes just like an Italian grinder sandwich but without the bread! High in protein and full of flavor.

  • 2 cups shredded cooked chicken
  • ¼ lb salami or soppressata (diced)
  • ¼ lb pepperoni (diced)
  • ¼ cup provolone cheese (thick-sliced and diced)
  • ¼ cup crumbled feta cheese
  • ⅔ cup grape tomatoes (diced)
  • ⅓ cup banana peppers (diced)
  • ½ red onion (thinly sliced or diced)

  • In a small bowl or glass measuring cup, whisk together all dressing ingredients until smooth.

  • Taste and adjust as needed. The dressing should have a tangy kick.

  • In a large bowl, combine the chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.

  • Pour most of the dressing over the salad and toss well to evenly coat. Add the remaining dressing if needed.

  • Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Italian Grinder Chopped Chicken Salad

Amount Per Serving (1 serving)

Calories 442
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 11g69%

Trans Fat 0.3g

Polyunsaturated Fat 11g

Monounsaturated Fat 12g

Cholesterol 88mg29%

Sodium 1157mg50%

Potassium 332mg9%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 306IU6%

Vitamin C 9mg11%

Calcium 146mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Shelf Life and Storage

The salad absorbs dressing as it sits. Stir and add a little extra dressing before serving if needed. It will last up to 4 days in an airtight container in the fridge.

More Chicken Salad Variations

What are some of your favorite recipes that reinvent classic foods? Share in the comments!

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Crockpot_Chicken_Tacos

Easy Crockpot Chicken Tacos Recipe

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There are seasons when life feels (extra) full. Meals still need to happen, kids still get hungry (often earlier than expected), and having a plan for dinner can make the whole day feel more grounded. That’s where dependable recipes like crockpot chicken tacos can be a lifesaver.

These crock pot chicken tacos are simple, flexible, and made with real ingredients you probably already have on hand. They’re the kind of dinner that works just as well for a busy Tuesday as it does for feeding a crowd on the weekend—and the leftovers somehow taste even better the next day.

Why Crockpot Shredded Chicken Tacos Work So Well

One reason crockpot shredded chicken tacos are so popular is that slow cooking does all the hard work. The chicken is tender enough to easily shred, and it soaks up the spices and juices without drying out. This means no babysitting the stove and no last-minute scrambling.

Another bonus is how forgiving this recipe is. You can use chicken breasts or thighs, adjust the spices to your family’s heat tolerance, and choose your own toppings. Unlike my easy salsa chicken recipe, these are crockpot chicken tacos without salsa. Instead I rely on diced tomatoes, onion, garlic, and spices for flavor. It’s a great option if you’re avoiding added sugars or just prefer a cleaner ingredient list.

How to Make Crockpot Chicken Tacos

Years ago I actually took a look at the taco seasoning packets and was shocked by what I saw. I’ve since made my own taco seasoning that’s quick and easy. The spice blend here is simple but effective—chili powder, cumin, smoked paprika, and oregano create that classic taco flavor without needing a packet. Smoked paprika adds depth, while optional chipotle in adobo gives a subtle smoky heat if you want it.

You can swap out the spices in these Crockpot chicken tacos for homemade taco seasoning though if preferred. 

I also add bell peppers and onions near the end of the cooking time. This keeps them from turning to mush and makes it more of a fajita-style filling. A squeeze of fresh lime at the end brightens everything and makes the flavors pop.

Practical Tips for Real Life

This is one of those recipes that works whether you’re home all day or out running errands. Cook it on low if you’re gone most of the day, or on high if you’re starting later. It also adapts well to the Instant Pot when time is especially tight.

For serving, set out tortillas and a few toppings and let everyone build their own tacos. Avocado, cilantro, shredded cheese, or a simple taco slaw all work well. We love adding homemade guacamole and pico, and sometimes a sprinkle of homemade Tajín for extra flavor.

While we don’t always have dinner at home, it is a priority in our home to share a healthy meal together. This one checks all the boxes. It’s protein-rich, customizable, and incredibly low effort. Crockpot chicken tacos are a delicious way to get dinner on the table without adding more stress!

Crockpot Chicken Tacos

These delicous Crockpot chicken tacos are easy to make and great for busy nights. Customize them with your favorite toppings!

  • Add chicken, diced tomatoes, onion, garlic, and all spices to the crockpot. Stir gently.

  • Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.

  • Optional Fajita Vegetables: Add sliced peppers and onion during the last 30–40 minutes of cooking.

  • Remove chicken and shred with two forks. Return to the crock pot and stir.

  • Squeeze fresh lime juice over the top and serve in tortillas with desired toppings.

Nutrition Facts

Crockpot Chicken Tacos

Amount Per Serving (1 serving)

Calories 262
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 116mg39%

Sodium 568mg25%

Potassium 1034mg30%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 41g82%

Vitamin A 1273IU25%

Vitamin C 91mg110%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

  • Try topping your chicken tacos with avocado, cilantro, shredded cheese, salsa, Greek yogurt, or slaw. 

 
 

Instant Pot Instructions

If you want to make these in the Instant Pot instead, here’s an easy way to do it. This recipe version takes less than 30 minutes for when you need dinner on the table fast!

  1. Add all ingredients except the fajita vegetables and lime to the Instant Pot.
  2. Seal the lid and cook on High Pressure for 12 minutes.
  3. Allow a natural pressure release for 10 minutes, then manually release remaining pressure.
  4. Shred chicken and stir back into the sauce.
  5. Add sliced peppers and onions if using. Turn on sauté mode and cook 3–5 minutes, just until tender.
  6. Finish with fresh lime juice if desired and serve.

What are your favorite taco night toppings? Leave a comment and let us know!

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