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Pepper Mill Caesar Dressing – 4 Ways

Yield: 4-12 servings




Reorder #
Caesar Chicken Wings

Creamy Caesar Roasted Vegetables
Market Item
Mini Sweet Peppers, thinly sliced
½ cup
Market Item
Medium Zucchini, thinly sliced
Market Item
Medium Yellow Squash
Market Item
Sun Dried Tomatoes
¼ cup
½ tsp.

Caesar Stuffed Eggs
Blackened Chicken Caesar Flatbread
2 Tbsp.

Preparation Instructions

Caesar Chicken Wings

Wash hands. Preheat the oven to 350°F.

Mix salad dressing, cheese and pepper in large bowl. Add chicken wings, turn to coat.

Pour chicken into rectangular baking pan. Bake for approximately 45 minutes, or until chicken is golden brown on top. Top with fresh parsley and grated parmesan cheese.

Creamy Caesar Roasted Vegetables

Wash hands. Preheat grill.

Halve portabellas. Slice peppers and squash.

Place in center of foil sheet: vegetables (except green onions), butter, salt, and pepper.

Bring up foil sides; double-fold top and ends to seal packet.

Place packet on grill over indirect heat; grill 12-15 minutes or until vegetables are tender when pierced with a fork.

Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in Pepper Mill Caesar Dressing and green onions; sprinkle with cheese.

Cassar Stuffed Eggs

Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.

Break the egg yolks up a little bit using a fork. Add Pepper Mill Caesar Dressing and half of the lettuce. Mash until smooth.

Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

Blacked Chicken Caesar Flatbread

Wash hands. Preheat the oven to 450°F.

Brush each flatbread with one teaspoon of olive oil. Sprinkle with salt. Cover evenly in mozzarella cheese. Place on baking sheet and bake until golden brown, about 10-12 minutes.

Cut chicken breast lengthwise, so you have two thinly sliced pieces. Sprinkle both sides of chicken pieces evenly with blackening seasoning. Heat remaining olive oil in a non-stick skillet over a medium-high heat. Cook chicken until blackened on both sides and cooked through, about 2-3 minutes per side. Set aside and cool for a few minutes. Cut into bite-sized pieces.

Once the flatbread comes out, top it evenly with the lettuce, tomatoes, and chicken. Then drizzle the Pepper Mill Caesar Dressing on top and sprinkle with parmesan cheese.