Blue Chicken & Potato Salad on Greens

1 pound red potatoes cut into chunks and cooked

½ pound boneless chicken breasts marinated in hot vinegar sauce, cooked, cut in pieces

6 slices bacon, cooked and crumbled

6 ounces crumbled blue cheese

2 tablespoons horseradish

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon dry mustard

1/2 cup sour cream

½ cup thinly sliced celery

¼ cup minced green onions

2 tablespoons minced parsley

Lettuce or Spinach leaves

Marinate boneless chicken in 2 tablespoons any hot pepper vinegar sauce, Fred Meyer hot sauce is a good and inexpensive choice. Bake for 15 or 20 minutes and cool and cut into bite size pieces. Or buy buffalo chicken breast strips and cut up.

Cover potatoes with water, add ½ teaspoon salt and bring to a boil and then simmer for about 10 to 15 minutes until just barely done.

While potatoes are cooking fry the bacon and cut up the celery, green onions and parsley.

Drain the potatoes and mix them with the blue cheese, horseradish, salt, pepper, mustard, sour cream, celery and green onions and chicken.

Place lettuce on a platter and place the chicken and potato salad on top and garnish with the parsley and crumbled bacon.