CRISPY CHICKEN CAESAR SALAD & CHIPS 🥗🍟 The ultimate girl dinner! This is one of my go to recipes when I want something really tasty but also satisfying, high in protein and healthy. Save for later☝🏼 •585 kcals per portion •54g PRO, 62g CHO, 18g FAT For 1 serving: -200g of potato, sliced into thin strips -1 tsp of aromat seasoning -Oil spray -120g of uncooked chicken breast -5g of flour -Salt/pepper -15g of panko breadcrumbs mixed with 1 tsp of garlic granules & 1 tsp of mixed Italian herbs -1 egg, whisked -1 tsp of olive oil -25g of pancetta -Romaine lettuce -1 tbsp of parmesan, grated for the top Caesar Dressing (serves 2): -2 tbsp of light mayonnaise -2 tbsp of 0% Greek yoghurt -1 tbsp of parmesan, grated -3-4 drops of Worcestershire sauce -Salt/pepper -1 tbsp of water to loosen -Lemon juice (half a lemon) -1 clove of garlic, minced Method: 1. Wash the potatoes and slice into thin strips. Par boil for 5 minutes then drain. Add to a bowl and season with aromat. Spray with oil and place in the air fryer or oven at 200°C for 18-20 minutes. 2. Beat down the chicken. Mix flour with salt and pepper. Place chicken in the flour, shake well and then dip into the egg. Mix the breadcrumbs with the garlic granules and Italian seasoning. Coat the chicken in this. Drizzle over olive oil and air fry or place in the oven at 180°C for 20-25 minutes. 3. Fry the pancetta for a few minutes until cooked and browned. 4. Add all of the Caesar dressing ingredients into a bowl and whisk until smooth. 5. Add the lettuce into a bowl along with half of the pancetta and half of the Caesar dressing. Toss together. 6. Add the salad to a serving bowl. Slice the chicken and add to the top of the salad. Add chips to the side. Sprinkle over 1 tbsp of parmesan and the remaining pancetta. 7. Add more water to the remaining dressing and drizzle over the top. Enjoy! #crispychicken #chickencaesarsalad #caesarsalad #saladrecipes #EasyRecipes - @sohonutrition