Ranch Chicken Potato Salad

This is a recipe I invented while visiting the in-laws. It proved popular, as well as versatile. This is a main dish that makes 4 generous servings. This is definitely best warm. Vary the flavor by using different flavors of Ranch dressing.


Ingredients:
4 large potatoes, diced (we like red potatoes, skin on)
2 slices bacon
1 onion, diced
2 chicken breasts, cooked and diced
1 tomato, diced
Snipped chives or green onions
Ranch salad dressing to taste (about a cup)

Procedure:
In large pan, fry bacon. Remove, crumble and set aside. In drippings, fry onion. Add potatoes and water to cover. Boil potatoes until tender. Drain. Transfer to large bowl. Add chicken, tomatoes, bacon and dressing. Mix gently. Garnish servings with chives.

Variations:
You could use a sweet onion, raw, instead of the cooked onion.
You could boil the chicken breasts with the potatoes--don't cook them as long as the potatoes.
You could use chicken strips that were grilled fajita-style for a little punch.
Instead of diced tomatoes, you could use picco de gallo (recipe follows), again for some nice heat to contrast with the coolness of the Ranch dressing.
You could add diced or sliced celery, cucumber, carrot, bell pepper.
You could serve on lettuce leaves.
If you were making this for a large group, I think it's nice to serve the chicken and potato part by itself, with bowls of lots of toppings set out, so everyone can customize to their own tastes.