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Ingredients:
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1/2 cup
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(125 mL)
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each, Parmesan cheese and mayonnaise
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2 tbsp
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(30 mL)
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red wine vinegar
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2 tsp
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(10 mL)
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Worcestershire sauce
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1 tsp
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(5 mL)
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Dijon mustard
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2
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garlic cloves
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3 lb
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(1.4 kg)
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mini or small red-skinned potatoes
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6
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slices M&M Bacon, cut into 1/2 inch (1 cm) pieces
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1/3 cup
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(75 mL)
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each, finely chopped parsley and sliced green onion
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4
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M&M Boneless, Skinless, Seasoned Chicken Breasts
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crushed pepper to taste
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Preparation:
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In small bowl, whisk together Parmesan, mayonnaise, vinegar, Worcestershire, mustard, garlic and pepper. Cover and refrigerate.
Cook unpeeled potatoes in boiling salted water until tender; drain and cool. Slice potatoes; place in large bowl.
Fry M&M Bacon until almost crisp; do not drain. Add to potatoes with onion, parsley and Parmesan mixture; toss to coat.
Season M&M Chicken if desired; barbecue according to package directions. Slice and combine with salad. Sprinkle with additional cheese, if desired.
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Tip(s):
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