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
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.
Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until juices run clear. Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan cheese.