Caesar Chicken Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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:
1. 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.
2. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
3. 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.
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