1. Preheat the oven to 400°F.
2. Add parmesan to a parchment lined baking sheet and form two big circles.
3. Bake for 10 minutes, or until slightly golden brown.
4. Set aside to cool to room temperature.
5. At the same time as the oven, preheat the air fryer to 400°F.
6. Gently sprinkle the potato crowns with blackening seasoning, if desired.
7. Place them in the air fryer basket or tray, making sure not to over-crowd.
8. Cook for 15 minutes, or until they are super crispy and browned.
9. Set aside on a wire rack to cool.
10. In the same air fryer, add the frozen strips, making sure to leave a space in-between pieces. Air fry for 10 - 14 minutes, or until internal temperature has reached 165°F. (For best results, turn halfway through heating time.)
11. Cool slightly then cut the chicken into bite sized chunks.
12. Add the romaine lettuce to a large mixing bowl.
13. Top with the crunchy crowns and crispy chicken chunks.
14. Add more shredded parmesan, if you’d like.
15. Drizzle with desired amount of Caesar dressing and black pepper and toss to combine.
16. Divide the salad among two bowls and top each one with a parmesan crisp.
17. Serve immediately, breaking apart the parmesan crisp with a fork.

NOTE:

• Jess cooked the potato crowns in the air fryer at the same time that she made the parmesan crisps in the oven. If you do these steps separately it will add 10 more minutes to your total cooking time.
• Both the potato crowns and chicken strips can heated using the oven method package instructions

Check out the Slice of Jess blog for this recipe for more hints and tips for making some portions ahead and how to best store leftovers.