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Caesar Loaded Potatoes

  • Quick Meal
  • Dinner
  • 15-30 min
A high-protein twist on Caesar, featuring crispy potatoes, chicken, bacon, and a yoghurt-based dressing.

Time

20 min

Serves

2

Protein

51 / serve

Calories

516 / serve

Jump to recipe

Why you'll love this one

Caesar salad and a tray of crispy potatoes belong together, and this is the proof. All the good bits, the chicken, the bacon and plenty of parmesan, piled over roasted potatoes instead of croutons.

The dressing is where the work happens. Greek yoghurt in place of most of the mayo keeps it creamy without the heaviness, and the Worcestershire and Dijon give it that proper caesar sharpness. Toss the lettuce through the dressing before it goes in the bowl so every leaf is coated.

It keeps for a few days if you store the components separately, but dress the lettuce fresh each time. Soggy cos is nobody’s friend.

Caesar Loaded Potatoes ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Potatoes: air fried until crisp as the base, in place of croutons. Give them room so they actually crisp.
  • Chicken breast: the protein, cooked in the same pan the bacon came out of so it picks up that flavour.
  • Bacon: the salty, smoky crunch. Cook it first and use the pan afterwards for the chicken.
  • Greek yoghurt: the creamy base of the caesar dressing, with far more protein than a mayo version.
  • Dijon and Worcestershire: the caesar backbone. Without both it just tastes like garlic yoghurt.
  • Parmesan: some in the dressing and some over the top. Grate it fresh if you can.
  • Cos lettuce: tossed through the dressing before it goes in the bowl, so every leaf is coated.

Let's get cooking.

Caesar Loaded Potatoes

What you'll need
  • potato, raw (400 grams)
  • chicken, breast, lean flesh, raw (250 grams)
  • shortcut bacon (100 grams)
  • lettuce, cos, raw (3 cups (shredded) (150g))
  • cheese, parmesan, fresh (3 tbsp (15g))
  • greek yoghurt, high protein (½ cup (120g))
  • dijon mustard (1 teaspoon)
  • sauce, worcestershire (1 teaspoon)
  • garlic powder (1½ tsp (3g))
  • paprika, dry powder (1 tsp (2g))
  • avocado oil extra virgin cold pressed (1 tablespoon)

How to make it

  1. Toss potatoes with 1/2 tbsp avocado oil, garlic powder, paprika, salt and pepper. Air fry at 200°C for 15 minutes until golden and crispy.
  2. Fry bacon in a pan over medium heat until crispy. Remove and set aside.
  3. In the same pan, cook chicken with 1/2 tbsp avocado oil, garlic powder, paprika, salt and pepper until golden and cooked through. Slice and set aside.
  4. In a small bowl, mix together Greek yoghurt, Dijon mustard, Worcestershire sauce and 2 tbsp parmesan until smooth.
  5. Stir shredded lettuce through the Caesar sauce until well coated.
  6. Divide potatoes between two bowls, then layer with dressed lettuce, chicken and bacon.
  7. Sprinkle each bowl with the remaining 1 tbsp parmesan and serve.

For the number lovers.

516

Calories

51g

Protein

33g

Carbs

19g

Fat

4g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Start the potatoes first, since they take longer than the bacon and chicken combined.
  • Drain the bacon fat off before the chicken goes in, leaving just the browned bits behind.

Make it yours

  • Keeps 3 to 4 days in the fridge in airtight containers.
  • Dress the lettuce fresh before serving so it doesn’t wilt into the potato.
  • No bacon? Leave it out, the parmesan still carries plenty of savoury flavour.

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