Crunch Potato Salad Caesar Style

Ingredients for 2 servings:

• 600 g potatoes (triplets)
• 3 tbsp oil
• some paprika powder
• some salt and pepper
• 2 handfuls of salad of your choice
• 6 cherry tomatoes
• 1 handful of Parmesan, shaved
• 250 g chicken fillet(s) or chicken slices
• some oil
• some chicken seasoning
• 7 tbsp light Greek yogurt
• 2 tbsp Parmesan, grated
• 1 tbsp mayonnaise, light
• 1 tsp mustard
• 1 tsp white wine vinegar
• 1 tsp garlic powder
• 1 tsp capers, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

With a light Parmesan dressing made from yogurt

Pre-boil the potatoes for 15 minutes. Preheat the oven to 180°C (top/bottom heat). Crush the potatoes on a baking sheet lined with baking paper. Brush the potatoes with oil and sprinkle with a little paprika, salt, and pepper. Bake for about 30 minutes, until the potatoes are browned and crispy. In the meantime, cut the lettuce into bite-sized pieces and place in a bowl. Halve the cherry tomatoes and set aside. Then mix together the dressing ingredients. 15 minutes before taking the potatoes out of the oven, fry the chicken fillets in a little oil in a pan. If the chicken fillets aren’t pre-seasoned, season with a little chicken seasoning, salt, and pepper. Then chop them up. If using cold cuts, cut them into strips before frying and season only with chicken seasoning while frying. When the potatoes are done, first divide the potatoes between 2 bowls or deep plates, then the lettuce, tomatoes, chicken fillets, and Parmesan shavings. Finally, drizzle with the dressing. Tip: If you like, you can also add sliced ​​eggs or sliced ​​avocado; they go really well and make the salad even more filling.