Caesar Chicken Potato Salad

• 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

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.

potatoes, chicken breasts, vegetable oil, mixed salad greens, red onion, croutons, parmesan cheese

Taken from www.tasteofhome.com/recipes/caesar-chicken-potato-salad/ (may not work)