Kittencal's Caesar Chicken-Potato Salad

• 5 medium red potatoes
• 1 lb cooked chicken, cut into cubes
• 1 12 cups croutons (or to taste, see Kittencal's Garlic Croutons)
• 1 (10 ounce) packagesalad mixed greens
• 1 small red onion, halved then thinly sliced
• 34-1 cup caesar salad dressing (or to taste)
• fresh ground black pepper (to taste)
• 14 cup parmesan cheese
• crumbled cooked bacon, to taste (optional)

1. Place the potatoes in a saucepan; cover with water and bring to a boil, cook until fork-tender, drain and cool to room temperature (make certain that the potatoes are completely cooled before using in the salad or they will wilt the lettuce, potatoes may be room temperature or chilled).
2. Coarsely chop the cold potatoes and place in a large bowl, then add in cooked cubed chicken and croutons: toss to combine then season with black pepper.
3. Place the salad greens in a large serving bowl then toss with onion slices.
4. Top with the chicken and potato mixture.
5. Drizzle the top with dressing.
6. Sprinkle with cooked crumbled bacon (if using) then grated Parmesan cheese.
7. Delicious.

red potatoes, chicken, croutons, mixed greens, red onion, caesar salad dressing, fresh ground black pepper, parmesan cheese, bacon

Taken from www.food.com/recipe/kittencals-caesar-chicken-potato-salad-239967 (may not work)