• Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Yield:4 


For the salad: 

  • 2 grilled chicken breasts, sliced
  • 4 bacon slices, cooked and crumbled
  • 3 cups chopped romaine lettuce or iceberg lettuce

For the dressing: 

  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp freshly grated Parmesan cheese
  • 2 filets of anchovies
  • 1 garlic clove, minced
  • salt and pepper to taste

For the tacos: 

  • 1 ⅓ cup freshly grated Parmesan cheese


  1. To make the dressing, put all the ingredients in a large jar.
  2. Blend using an immersion blender until smooth.
  3. Refrigerate until ready to use.
  4. To make the shells, preheat oven to 400°F.
  5. Line a baking sheet with silicone mat or parchment paper.
  6. Place 1/3 cup piles of cheese 2 inches apart on the prepared baking sheet.
  7. Bake in preheated oven for 5-7 minutes or until the cheese melts and turns lightly brown.
  8. Let the cheese cool for 2-3 minutes then using the spatula lift it up and place it over the handle of a tong or other utensils that is balanced on two cups.
  9. In a bowl add the chicken, lettuce and half of dressing.
  10. Toss to coat.
  11. Fill the taco shells with salad.
  12. Drizzle with remaining sauce and sprinkle with bacon.
  13. Serve immediately.

Nutritional Info:

Serving Size:1



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