Crispy Potato Caesar Salad (HC)
Ingredients
- 160g baby potatoes, halved
- 1 tsp olive oil
- Black pepper, to taste
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 2 bacon slices
- A large handful of iceberg lettuce, shredded (or mixed salad leaves)
- 100g cooked/roasted chicken, diced or shredded
- 6 cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 heaped tbsp of real Caesar dressing
- 30g parmesan
Instructions
Preheat the oven to 200°C.
Parboil the halved baby potatoes in boiling water for 10–15 minutes until just tender. Drain.
Place the potatoes on a baking tray. Using the bottom of a glass, gently smash each potato. Brush with olive oil and season with black pepper, onion powder, and Italian seasoning.
Bake in the oven for 15–20 minutes until golden and crispy.
Cook the bacon to your liking, then chop it into bite-sized pieces.
Start by adding leaves on a plate, add the potatoes, chicken, bacon, tomatoes and onion.
Drizzle with the Caesar dressing and top with parmesan.