McCain Loaded Chicken Caesar Chips is the ultimate twist on a Caesar salad with a fun, crispy twist! We’re swapping out the traditional greens and croutons for golden, crispy McCain Deep Ridge Crinkle Cut Chips loaded with tender chicken, crispy bacon, and a creamy Caesar dressing. Topped with parmesan and fresh lettuce, this indulgent, comforting dish is sure to be a family favourite.
INGREDIENTS
400g McCain Air Fryer Deep Ridge Crinkle Cut Chips
Marinate 4 chicken breasts in ½ tsp garlic granules, 1 tsp basil, 1 tsp oregano, ½ tsp paprika, ½ tsp fresh ground black pepper and ½ tsp salt for at least 30 minutes (or overnight is even better).
Whilst the chicken is marinating, make your easy ‘cheats’ caesar dressing by combining 4 tbsp mayo, ½ tsp garlic granules, ½ a tsp of Dijon mustard, a squeeze of lemon, salt & pepper (to taste) and 30 grated parmesan. Add a splash of water to thin if needed.
Place the marinated chicken breasts into a hot oiled pan and cook each side for 6-8 minutes. Once one half is cooked, add 6 rashers of streaky bacon to the pan and fry for 2-3 minutes on each side.
Remove the chicken and bacon from the pan and allow to cool, then slice the chicken breast into strips and bacon into fine crunchy bits.
Add 400g McCain Air-Fryer Crinkle Cut Fries to your air-fryer and cook for 8 minutes at 200°C until golden and crispy.
Pour the fries into a large serving dish, then layer up with shredded lettuce, the sliced chicken breast, crispy bacon bits, caesar dressing and some grated parmesan.
Dig in straight from the serving dish or serve out into portions for the rest of the family!
