Caesar Chicken Potato Salad Recipe

4.5 2 2
Caesar Chicken Potato Salad Recipe
Caesar Chicken Potato Salad Recipe photo by Taste of Home
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Caesar Chicken Potato Salad Recipe

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4.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 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 Caesar salad dressing
  • 1/3 cup croutons
  • 2 tablespoons shredded Parmesan cheese

Directions

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until tender. 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; sprinkle with croutons and Parmesan cheese. Serve immediately. Yield: 4 servings.
Originally published as Caesar Chicken Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p217

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  • 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 Caesar salad dressing
  • 1/3 cup croutons
  • 2 tablespoons shredded Parmesan cheese
  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
  2. Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately. Yield: 4 servings.
Originally published as Caesar Chicken Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p217

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shecooksalot User ID: 5888460 52137
Reviewed Aug. 16, 2012

"Made this for the second time and really enjoyed it. It's a fairly simple recipe that is an interesting twist for a summer salad. It's fairly simple and really delicious!"

MY REVIEW
annsway1 User ID: 1667005 90236
Reviewed Jan. 19, 2010

"Lovely dish and so very good!"

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