Ingredients

• 8 ounces chicken cutlets
• cooking spray
• 2.5 cups Tater Tots
• 2 ounces Parmesan cheese
• 1 cup Caesar dressing
• 1 teaspoon fresh lemon zest
• 1 teaspoon anchovy paste
• 1 teaspoon garlic
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons kosher salt
• 4 cups omaine lettuce
• 1 tablespoon white balsamic vinegar

Instructions

1. 1 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.
2. 2 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.
3. 3 Meanwhile, line a large rimmed baking sheet with parchment paper, and add tater tots in an even layer.
4. 4 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.
5. 5 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.
6. 6 Bake again until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
7. 7 Meanwhile, whisk Caesar dressing, lemon juice, anchovy paste, garlic, 1/4 teaspoon black pepper, and salt together in a bowl until smooth.
8. 8 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.
9. 9 Transfer to a serving platter, drizzle with white balsamic vinegar, and garnish with more Parmesan cheese. Serve immediately.

Nutrition per serving