You’ll Need
For the Chicken
2 chicken breasts, diced, 1 tbsp olive oil, 1 tsp smoked paprika
1 tsp garlic powder, 1 tsp onion powder, 1 tsp sea salt
½ tsp cracked black pepper
For the Potatoes
700g baby potatoes, halved, 1 tbsp olive oil, 1 tsp sea salt, ½ tsp black pepper
Caesar Dressing
4 tbsp mayonnaise, 2 tbsp Greek yoghurt
30g finely grated Parmesan, 1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, finely grated
Juice of ½ lemon
Freshly cracked black pepper
To Finish
1 baby gem lettuce, chopped
5 rashers smoked streaky bacon, cooked until crisp and chopped
40g Parmesan shavings
2 spring onions, sliced
Optional but dangerous
Garlic croutons
Crispy onions
Extra Parmesan
Hot honey drizzle
Fresh chives
Method
Preheat your air fryer to 200°C.
Toss the potatoes with the olive oil, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes, until golden and crispy.
Meanwhile, coat the chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and black
pepper.
Air fry the chicken at 200°C for 10–12 minutes, shaking halfway through, until lightly charred and cooked
through.
Whisk together the mayonnaise, Greek yoghurt, Parmesan, Dijon mustard, Worcestershire sauce, garlic, lemon
juice and black pepper until smooth.
Allow the potatoes to cool for 5 minutes, then place them in a large bowl with the chicken.
Add the chopped lettuce, crispy bacon and spring onions.
Pour over the Caesar dressing and gently toss until everything is evenly coated.
Finish with Parmesan shavings, extra black pepper and any optional toppings.
Serve immediately while the potatoes are still slightly warm and the lettuce stays crisp.