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Caesar Chicken Potato Salad

 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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.