This extra yummy recipe comes to us from Sarita Johnston of San Antonio, Texas.
4 cups small white or red potatoes
3/4 pound boneless, skinless, chicken breasts, cubed
1 Tablspoon vegetable oil
1 packages 10 ounces of mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup Caesar salad dressing
1/3 cup croutons
2 Tablespoons shredded Parmesan cheese
Place potatoes in large saucepan and cover with water. Cover and bring to a boil over medium high heat; cook 15-20 until tender
Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes , or until juices run clear (Please cook it enough I don't want you to get food posioning Jennifer). Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing, sprinkle with croutons and shredded Parmesan cheese. Serve immediately. Makes 4 servings
Thank you, Sarita!
No comments:
Post a Comment