Caesar Loaded Potatoes

Ingredients: The ingredient amounts are for four servings.

• Baby Potatoes 1kg or 2.2lb
• Olive Oil 1 tsp
• Greek Yoghurt 120g or 4.2oz
• Dijon Mustard 2 tsp
• Worcestershire Sauce 1 tsp
• Parmesan 3 tbsp
• Bacon Medallions 4
• Chicken Breast 4 (125g or 4.4oz)
• Romaine Lettuce 400g or 14oz
• Garlic Powder 2 x ½ tsp
• Paprika 2 x ½ tsp
• Salt pinch
• Black Pepper 1 twist

Instructions:

Preheat the air fryer to 200°C (390°F). Toss the halved baby potatoes with a
generous drizzle of olive oil, garlic powder, paprika, salt, and pepper. Air fry for 15
minutes, shaking halfway, until golden and crisp.

While the potatoes cook, place a large pan over medium-high heat. Add the diced
bacon and fry until crispy. Remove with a slotted spoon and set aside on a paper
towel-lined plate.

In the same pan with the bacon fat, add a drizzle of olive oil if needed. Season the
chicken strips with garlic powder, paprika, salt, and pepper. Cook for 5 to 7
minutes, turning occasionally, until golden and cooked through.

In a small bowl, whisk together the Greek yogurt, Dijon mustard, Worcestershire
sauce, and 3 tablespoons of grated Parmesan cheese until smooth and creamy.

Place the shredded romaine lettuce in a large mixing bowl. Pour over the Caesar
sauce and toss until the lettuce is evenly coated.

Divide the dressed lettuce between 4 plates or shallow bowls. Top with the crispy
potatoes, sliced chicken, and crispy bacon. Sprinkle each serve with an optional
teaspoon of grated Parmesan cheese and serve immediately.