Plat
Chicken Caesar Smashed Potato Salad
40 minPour 1Nutri-Score B€€
B
40 min
40 minChicken Caesar Smashed Potato Salad
ce qu’il vous faut
Ingrédients
chicken breast (tenderised)Viandes135 g
paprika (divided (1 tsp for potatoes, 1 tsp for chicken))Épices2 morceaux
garlic granules (pinch)Épices1 g- mixed herbs (half a teaspoon)Épices1 g
baby potatoes (boiled until tender)Fruits et légumes7 morceaux
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g- roast potato seasoning (heaped teaspoon)Épices5 g
- romaine lettuce (large serving, chopped)Fruits et légumes150 g
light Caesar dressing (4 tablespoons)Épicerie60 ml
sour cream and chive dip (1 tablespoon)Produits laitiers15 g
chives (finely diced)Fruits et légumes5 g- oil spray (for potatoes and pan)Épicerie5 ml
par portion
Nutrition
441kcal
- Glucides
- 50 g
- Protéines
- 40 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Place the baby potatoes in a saucepan of salted water.
- Boil until tender.
- Étape 2
Smash and season the potatoes
- Drain the potatoes and smash them with the bottom of a glass.
- Spray with oil and season with salt, pepper, roast potato seasoning and paprika.
- Étape 3
Air fry the potatoes
- Air fry at 200 °C for 14 min, flipping halfway.
- For the last 4 min, increase to 220 °C until crispy.
- Étape 4
Cook the chicken
- Tenderise the chicken breast and season with salt, pepper, paprika, mixed herbs and garlic granules.
- Fry in a pan with oil spray until cooked through, then slice.
- Étape 5
Assemble the salad
- Mix the romaine lettuce with the Caesar dressing and sour cream and chive dip.
- Add the smashed potatoes and sliced chicken.
- Sprinkle with the diced chives and serve.