Welp, I took an unexpected two week hiatus from as changes at my day job doubled my workload overnight! Not a bad thing persay, just an unforeseen change that I was definitely unprepared for. All of a sudden Koa’s nap hours became precious time to catch up on emails or wrap my head around a new project. It still kind of feels like a firedrill every day but I will take it as a challenge to get re-energized about work. I admittedly was planning on easing my way through the summer weeks while still adjusting to being a working mom with only a part time nanny. But now I am readjusting to the thought that the time is now to put in some long hours and sell some tv shows!

Anyway, one thing I have really enjoyed this summer thus far are Sunday dinners. We’ve had a revolving door of family coming in and out so I have been gently pushed to cook meals that a) work for a crowd and b) does not take hours to prep. I usually go a bowl of some sort so everyone can choose their own adventure. Like my Loaded Greek Bowls or Lemon Feta Bowls. Even last week I whipped up some Bahn Mi Tacos for our family up in Tahoe over July 4th. But I have also been thinking a lot about big salads or one-pot dishes that I don’t require multiple different dishes/toppings. So this week and next I am going to share two dishes that I’ve made recently for various members of the fam that have gone down without a hitch. And also received lots of compliments! 

Today I’m sharing a rendition of my beloved Yoshii’s Caesar Salad but this time packed with protein and carbs, turning a salad into a main dish. You start with a base Caesar salad then toss in baked crispy potatoes, chicken and chickpeas. So simple, so easy. It does use 2-3 sheet pans but other than that it really is mess free since you bake all the additional mix ins at once. The only labor intensive bit is boiling the potatoes for a few minutes so you can smash them before baking in the oven. One alternative is to poke small holes in them and pop them in the microwave with a splash of water and microwave safe lid. But boiling feels almost the same amount of effort to me. 

I also used kale instead of romaine for this salad because I feel like kale holds up better and stays crispier longer when tossing with multiple items. Romaine wilts quickly! Also the kale is better for leftover the next day. May get a wee bit soggy but so much better than romaine for next day seconds. 

My last recipe note is also to double the dressing. It may seem like a lot but once you combine all the goodies together, it is a lot of surface area. You can always dial back the dressing once you start mixing it all… much easier than feeling like the salad needs MORE dressing and having to make a second batch at the very end. Any leftover dressing you don’t use, you can save for another meal. 

So why make chicken, baked potatoes, and a side salad when you can combine it altogether for one big delicious dish?! 

INGREDIENTS

Yoshii’s Caesar Dressing (*suggest doubling)

Serving Size: 6

INSTRUCTIONS

• Preheat the oven 400F. 
• Bring a large pot of water to boil.
• Wash potatoes then toss in boiling water for 10-15 minutes depending on size. You want to be able to stab a fork through it but not crumble.
• Remove from water, let cool for a minutes, then lightly coat with olive oil, salt and pepper.
• Meanwhile, prep the chickpeas and chicken to go in the oven all at the same time when the potatoes are ready. 
• Drain the chickpeas and rinse in cool water until the water is clear. Toss with the same seasoning as the chicken (garlic salt, pepper, italian seasoning) and a dab of olive oil. Spread on a parchment paper lined baking sheet. 
• Clean and cut the chicken into desired cube size. Toss with chicken seasoning (garlic salt, pepper, italian seasoning), a dab of olive oil, and also spread on a parchment paper lined baking sheet. 
• *Please note you could use three baking sheets or two large ones and spread all the goods evenly over each. 
• One the potatoes are cooled a bit, place them on another parchment paper lined baking sheet as well. Using the bottom of a flat coffee cup, smash the potatoes then sprinkle 1 cup of parmesan across the top. 
• Bake the potatoes, chickpeas, and chicken all at the same time for 25 minutes. 
• While everything is baking, make the salad dressing by whisking all the dressing ingredients together in a bowl or jar. 
• Shred dino kale and add to a large salad bowl.
• Once the baking is finished, remove from the oven and let cool for a few minutes. 
• Gently toss the kale, baked potatoes, chickpeas, chicken, and salad dressing. 
• Top with the remaining cup of parmesan. Enjoy!