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For the dressing:
For the salad:
- Cook the potatoes in a pot of boiling, salted water until tender. Drain and allow to cool slightly, chopping any larger potatoes in half.
- Whisk the dressing ingredients together, reserving a tablespoon of Parmesan.
- Toss the lettuce and croutons in half the dressing (or desired amount) and toss the cooked potatoes in the remaining dressing.
- To assemble, add the Caesar salad to a large serving platter, add the potatoes to one side of the salad and the sliced, carved roast chicken to the other. Garnish with the remaining cheese and parsley and serve sharing-style.
Per serving: 421kcals, 15.3g fat (4.5g saturated), 35.6g carbs, 4.7g sugars, 34.8g protein, 6.1g fibre, 0.426g sodium
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