Prep Time::10 mins
Cook Time::45 mins
Cool Time::5 mins
Total Time:: 1 hr
Servings::4
Ingredients
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8 ounces frozen crispy chicken cutlets
cooking spray
2 1/2 cups frozen bite-sized potato nuggets (such as Tater Tots®)
2 ounces Parmesan cheese, freshly grated with a Microplane, divided, plus more for garnish (about 1 cup)
1 cup Caesar dressing
1 teaspoon fresh lemon zest
1 teaspoon anchovy paste
1 teaspoon grated fresh garlic
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
4 cups finely chopped Romaine lettuce
1 tablespoon white balsamic vinegar
Directions
Preheat the oven to 425 degrees F (220 degrees C). Set 2 shelves near the center of the oven. Spray a baking pan with cooking spray; place frozen chicken filets on the pan.
Bake in the preheated oven on the lower-center shelf until hot and crisp, about 20 minutes, turning filets over halfway through heating time. When cool enough to handle, cut filets into bite-sized pieces.
Meanwhile, line a large rimmed baking sheet with parchment paper, and add tater tots in an even layer.
Bake on upper-center shelf in the preheated oven until tots are soft and slightly baked, 8 to 10 minutes. Remove from oven. Spray cooking spray on the bottom of a cup. Smash each tater tot into a flat disk with cup.
Return to the oven; bake until golden brown and crispy, 15 to 20 minutes. Remove from oven again, and sprinkle with 1/2 cup Parmesan cheese.
Bake again until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
Meanwhile, whisk Caesar dressing, lemon juice, anchovy paste, garlic, 1/4 teaspoon black pepper, and salt together in a bowl until smooth.
Toss together lettuce, chicken, remaining 1/2 cup Parmesan cheese and remaining 1/4 teaspoon black pepper until well combined. Pour half the dressing into salad mix and toss until evenly coated. Add cooled tater tots and toss until well combined.
Transfer to a serving platter, drizzle with white balsamic vinegar, and garnish with more Parmesan cheese. Serve immediately.
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