Chicken Caesar Salad with Parmesan-crusted Potatoes

Tender grilled chicken pairs with crisp romaine lettuce, crunchy Parmesan-crusted potatoes, and a sprinkle of Parmesan cheese.

READ RECIPE
DISH

Salad

PREP TIME

5 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

  • 500g Potatoes
  • 2 Heads of Romaine Lettuce
  • 2 tbsp Shaved Parmesan
  • 100g Parmesan, whole
  • 2 medium boneless, skinless Chicken Breast, cooked
  • 120 ml Caesar Dressing (appox. 2.5 tbsp per serving)
  • Salt & Pepper, to taste

Method

  • Preheat oven to 220C.
  • Wash the potatoes thoroughly and slice them in half widthwise.
  • Place the halved potatoes in a medium pot and cover with cold water and a pinch of salt. Bring to a boil over medium heat. Par boil the potatoes for approximately 15 minutes, or until they are fork-tender.
  • Drain the potatoes. Prepare a baking tray with parchment paper.
  • Using a microplane, finely grate the whole parmesan over the tray, creating an even layer.
  • Place the potatoes cut side down onto the parmesan. Put in the preheated oven and bake for 15 minutes, or until the cheese gets golden brown, crispy, and adheres to the potatoes.
  • While the potatoes are baking, prepare your chicken and romaine. Cut the romaine into bite-sized pieces. Slice your pre-cooked chicken (or if using raw chicken, cook your chicken to your liking at this stage).
  • Once all the ingredients have been prepared, place a quarter each of the chopped romaine, sliced chicken breast, parmesan-crusted potatoes, and shaved parmesan into shaker bottles or closed-lid Tupperware.All components of this salad can be prepared beforehand and held separately for up to 5 days. Whenever you want a serving to take with you, place 1/4 of the listed ingredients into your Tupperware and shake.
  • Add the Caesar dressing right before you’re ready to eat; shake it up and enjoy on the go!
Our thanks go to Potatoes USA for this delicious recipe.