Description
A bold and satisfying salad made with crispy roasted baby potatoes, juicy seasoned chicken, crisp romaine lettuce, and a creamy homemade Caesar dressing finished with parmesan. A perfect balance of crunchy, creamy, warm, and fresh in every bite.
Ingredients
Units
Scale
- 500 g boneless skinless chicken thighs
- 600 g baby potatoes, halved
- 1 large head romaine lettuce, chopped
- 60 g parmesan cheese, grated
- 120 g (1/2 cup) mayonnaise
- 2 cloves garlic, minced
- 1 whole lemon, juiced
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat oven to 220 C or 425 F and line a baking tray.
- Toss halved baby potatoes with 1 tablespoon olive oil, salt, black pepper, and dried oregano.
- Spread potatoes evenly on the tray and roast for 25 to 30 minutes until golden and crisp.
- Season chicken thighs with salt and black pepper.
- Heat remaining olive oil in a skillet over medium heat and cook chicken until golden and fully cooked, about 6 to 8 minutes per side. Let rest before slicing.
- In a bowl, whisk mayonnaise, minced garlic, lemon juice, Dijon mustard, and half of the grated parmesan to make the dressing.
- Toss chopped romaine lettuce with the dressing until evenly coated.
- Top the dressed lettuce with crispy roasted potatoes and sliced chicken.
- Sprinkle remaining parmesan over the top and serve immediately.
Notes
- Dry potatoes thoroughly before roasting for extra crispiness.
- Allow chicken to rest before slicing to keep it juicy.
- Toss lettuce just before serving to maintain crunch.
- Store components separately if meal prepping for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg