Instructions

1. 1

   Preheat oven to 420°F (215°C). Spread frozen tater tots in single layer on baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.

2. 2

   Bake for 20-25 minutes, flipping halfway, until golden brown and crispy. For air fryer, cook 15-20 minutes at 375°F (190°C), shaking occasionally.

3. 3

   Whisk together mayonnaise, Parmesan, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and black pepper. Add anchovy paste if using.

4. 4

   Thin with milk or water if needed to reach desired consistency. Taste and adjust seasonings.

5. 5

   Combine chopped romaine, shredded chicken, and red onion (if using) in large mixing bowl.

6. 6

   Pour half the dressing over salad and toss gently to coat. Add more dressing if desired.

7. 7

   Sprinkle in ½ cup grated Parmesan cheese. Add hot crispy tater tots immediately after baking.

8. 8

   Give one final gentle toss to combine everything.

9. 9

   Divide among plates, garnish with extra Parmesan and black pepper. Serve immediately.