POTATO CAESAR CHICKEN SALAD
1 Tbsp. vegetable oil
12 oz. skinless, boneless chicken breast halves, cut in bite-size strips
2 cans (14 1/2 oz. each) Del Monte Whole New Potatoes, drained and halved
1 (10 oz.) pkg. torn mixed salad greens
1 small red onion, sliced
3/4 cup bottled Caesar salad dressing
1/3 cup croutons
2 Tbsp. finely shredded Parmesan cheese
Heat oil in large skillet. Cook and stir chicken in oil over medium-high heat 3 minutes or until chicken is no longer pink.
Add potatoes. Cover and cook 2 to 3 minutes or until potatoes are heated through.
Arrange greens and onion on serving platter. Top with chicken mixture. Drizzle with dressing. Sprinkle with croutons and Parmesan cheese.
Makes 6 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Simple Recipes and More Easy Family Favorites, Del Monte Foods, 2000
1 Tbsp. vegetable oil
12 oz. skinless, boneless chicken breast halves, cut in bite-size strips
2 cans (14 1/2 oz. each) Del Monte Whole New Potatoes, drained and halved
1 (10 oz.) pkg. torn mixed salad greens
1 small red onion, sliced
3/4 cup bottled Caesar salad dressing
1/3 cup croutons
2 Tbsp. finely shredded Parmesan cheese
Heat oil in large skillet. Cook and stir chicken in oil over medium-high heat 3 minutes or until chicken is no longer pink.
Add potatoes. Cover and cook 2 to 3 minutes or until potatoes are heated through.
Arrange greens and onion on serving platter. Top with chicken mixture. Drizzle with dressing. Sprinkle with croutons and Parmesan cheese.
Makes 6 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Simple Recipes and More Easy Family Favorites, Del Monte Foods, 2000
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