Caesar Chicken Potato Salad
|Quartered small potatoes||4 Cup (64 tbs) (White Or Red)|
|Boneless skinless chicken breasts||3⁄4 Pound, cubed|
|Vegetable oil||1 Tablespoon|
|Mixed salad greens||10 Ounce (1 Package)|
|Red onion||1 Small, sliced and separated into rings|
|Caesar salad dressing||3⁄4 Cup (12 tbs)|
|Croutons||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
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 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.