CAESAR CHICKEN POTATO SALAD

CAESAR CHICKEN POTATO SALAD


4 cups quartered small white or red potatoes
¾ lbs. skinless, boneless chicken breast, halved
1 Tbsp. vegetable oil
1 (10-oz.) package mixed salad greens
1 small red onion, sliced and separated into rings
¾ cup Caesar salad dressing
1/3 cup crouton
2 Tbsp. shredded Parmesan cheese


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 sauté chicken in oil for 5-10 minutes or until juice runs 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.