Welcome to the world of flavors! In this article, we present a culinary journey through the creation of an unforgettable dish - Caesar chicken potato salad. Get ready to tantalize your taste buds and impress your friends and family with this mouthwatering recipe. We'll guide you through the process of selecting the freshest ingredients, achieving the perfect balance of flavors, and crafting a visually stunning dish that combines the richness of chicken, the creaminess of Caesar dressing, and the hearty satisfaction of potatoes. Embark on this culinary adventure and discover the secrets behind creating an extraordinary Caesar chicken potato salad that will leave your taste buds dancing with delight!
Here are our top 8 tried and tested recipes!
CAESAR CHICKEN POTATO SALAD
Here in Texas, we seem to have summer year-round. So quick-to-fix dishes like this that get you in and out of the kitchen are popular. -Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken., Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan cheese.
Nutrition Facts :
CHICKEN POTATO CAESAR SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
- For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
- Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.
EASY CAESAR POTATO SALAD
Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
- Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
- Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
- Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.
CAESAR POTATO SALAD
We love this recipe on a summer's day, but it works at any time of year.
Provided by Jennifer Murray
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
- Bake in the preheated oven until tender, about 10 minutes.
- Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 41.1 g, Cholesterol 6.8 mg, Fat 5.9 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 172.7 mg, Sugar 2.6 g
QUICK CHICKEN CAESAR SALAD
Kim Blanda of Neptune, New Jersey hails this zesty dish a success. "After tasting the salad at a friend's going-away party, I made sure to request the recipe. Now I fix it for my husband just about every week," she tells. :It's great with a potato or pasta side dish and chunks of crusty bread."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, lemon juice, garlic and pepper. Pour over salad; toss to coat.
Nutrition Facts : Calories 318 calories, Fat 21g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 573mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
CAESAR SALAD ROAST CHICKEN
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Provided by Molly Baz
Categories Bon Appétit Dinner Salad Roast Poultry Chicken Anchovy Mayonnaise Mustard Shallot Parmesan Lettuce Lemon Garlic Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
- Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
Tips:
- Use high-quality ingredients for the best flavor. Free-range chicken, fresh vegetables, and a good quality mayonnaise will make a big difference.
- Cook the chicken breasts until they are tender and juicy. Overcooked chicken will be dry and tough.
- Use a variety of vegetables in your salad. This will add color, texture, and flavor.
- Don't be afraid to experiment with different dressings. There are many different ways to make a Caesar dressing, so feel free to adjust it to your own taste.
- Serve the salad immediately after making it. This will prevent the vegetables from becoming soggy.
Conclusion:
Caesar chicken potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover chicken, and it's also a healthy and filling meal. With its creamy dressing, tender chicken, and crispy potatoes, this salad is sure to please everyone at your table.
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