Main
Chicken Caesar Smashed Potato Salad
40 minServes 1Nutri-Score B€€
B
40 min
40 minChicken Caesar Smashed Potato Salad
what you need
Ingredients
chicken breast (tenderised)Meat135 g
paprika (divided (1 tsp for potatoes, 1 tsp for chicken))Spices2 pieces
garlic granules (pinch)Spices1 g- mixed herbs (half a teaspoon)Spices1 g
baby potatoes (boiled until tender)Produce7 pieces
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g- roast potato seasoning (heaped teaspoon)Spices5 g
- romaine lettuce (large serving, chopped)Produce150 g
light Caesar dressing (4 tablespoons)Pantry60 ml
sour cream and chive dip (1 tablespoon)Dairy15 g
chives (finely diced)Produce5 g- oil spray (for potatoes and pan)Pantry5 ml
per serving
Nutrition
441kcal
- Carbs
- 50 g
- Proteins
- 40 g
- Fat
- 9 g
what you’ll use
Tools
Air fryer
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Boil the potatoes
- Place the baby potatoes in a saucepan of salted water.
- Boil until tender.
- Step 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.
- Step 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.
- Step 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.
- Step 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.