Caesar Chicken Potato Salad

Here in Texas, we seem to have summer year-round. So quick-to-fix dishes like this that get you in and out of the kitchen are popular. —Sarita Johnston, San Antonio, Texas

SERVINGS

4

CATEGORY

Salads

METHOD

Other stovetop

PREP

10 min.

COOK

20 min.

TOTAL

30 min.

INGREDIENTS

  • 4 cups quartered small white or red potatoes
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon vegetable oil
  • 1 package (10 ounces) mixed salad greens
  • 1 small red onion, sliced and separated into rings
  • 3/4 cup creamy Caesar salad dressing
  • 1/3 cup croutons
  • 2 tablespoons shredded Parmesan cheese

DIRECTIONS

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
    Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
    Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan cheese. Yield: 4 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008