Baked Potato with Charred Chicken Caesar Salad
Hmmmmm baked potato! Soft, golden and fluffy potato with a crispy roasted and salty skin, so good! There are so many ways to stuff a baked potato but I really like this combo with chicken Caesar salad.
I always make my own Caesar salad mayonnaise, you just can’t beat the fresh flavours of making it form scratch. While the potato was baking the chicken marinated in a mix of lemon juice, lemon zest, pepper, garlic, salt, oregano, paprika and olive oil. When grilled until charred it instantly brings you to the Mediterranean.
Baked Potato with Charred Chicken Caesar Salad
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- The Potatoes
- 2 large potatoes (or more per person if you're big eaters)
- Pepper & Salt
- Olive oil
- The Salad
- 1 large head of Romaine lettuce, roughly chopped into large strips
- Large handful cherry tomatoes, halved or quartered (depending on size)
- Parmesan for serving
- 2 chicken breasts
- Juice of 1 lemon
- Zest of 1 lemon
- Pepper & Salt
- 2 large garlic cloves, crushed
- 1 tsp sweet paprika
- 1 tsp oregano
- 1 tbsp olive oil
- The Dressing
- 6 anchovy fillets packed in oil, drained
- 1, garlic clove, finely chopped
- Pinch of flakey sea salt
- 2 large egg yolks
- 2 tbsp fresh lemon juice, plus more if needed
- 1 tsp Dijon mustard
- 100 - 150 ml Olive oil (depending on required thickness)
- 3 tbsp finely grated Parmesan
- Freshly ground black pepper
- Pinch of sugar to taste (optional)
Instructions
The potatoes
Preheat the oven to 200°C.
Wash the potatoes.
With a fork puncture holes all over the skin of the potatoes.
Rub with olive oil and season well with pepper and salt.
Lay on a lined baking tray and bake for 60 - 80 minutes. After 60 minutes check with a fork if it goes through easily, if not bake for another 20 minutes.
The chicken
Meanwhile prepare the chicken.
Mix together the marinade ingredients: lemon juice, lemon zest, paprika, , garlic, pepper, salt, oregano and olive oil.
Slice the chicken into long thick strips, not too small.
Marinade for ± 45 minutes to an hour (or overnight if you like).
When ready to cook, preheat a grill pan or a heavy based skillet.
Without adding oil to the pan, add the chicken pieces and grill on high heat until charred on all sides.
When charred on all sides you can turn the heat down a bit to cook through.
Cook for ± 8 - 10 minutes to cook through. If you have a meat thermometer, the chicken needs to be 70°C to be cooked through. If you don't have a thermometer, take a piece of chicken and slice it through to check.
When cooked wrap the chicken in aluminium foil for 5 - 10 minutes and let it rest.
The dressing
Finely chop together the anchovy fillets, garlic together with a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a large bowl.
Add the egg yolks, 2 tbsp lemon juice and mustard and whisk it all together.
while whisking, add a drop of olive oil. Gradually whisk in the oil until the dressing is thick and glossy. You might need less than the 150 ml mentioned above.
Whisk in Parmesan and season with salt and pepper.
Taste and and add more lemon juice and a pinch of sugar, if desired.
Assembly of the Dish
Mix the salad leaves through the dressing, it's best to use your hands for this, and add the tomatoes. Toss to coat.
Slice the potatoes lengthwise in half and gently squeeze the sides so the potatoes fluff up a bit.
Place the potatoes on the plates together with the Caesar salad.
Slice the chicken pieces into bite size pieces and drizzle a bit of the resting juices over the chicken.
Serve the salad with strips of parmesan cheese, a knob of butter on the potatoes and some extra black pepper over the top.
