Balsamic Chicken and Veggie Pitas; Red Skinned Potato Salad

Made these for dinner on Sunday with the potato salad. No real measurements on these - I'm sure you can figure out how much to use depending on how many people you're feeding.

Balsamic Chicken and Veggie Pitas

Chicken breasts
Balsamic vinegar dressing
Worcestershire sauce
Grill seasoning
Eggplant
Portobello mushroom caps
Greens (spinach, lettuces)
Tomatoes
Peppers (red, yellow, or orange)
Fresh mozzarella
Wheat pitas
Ranch, Italian, Blue cheese dressing
Salt
Pepper

Marinate chicken breasts in balsamic vinegar dressing, Worcestershire sauce, grill seasoning, salt, and pepper. Drizzle mushroom caps with olive oil, salt, and pepper. Peel and slice eggplant. Drizzle eggplant with olive oil, salt and pepper.
Slice peppers, tomatoes, and mozzarella. Wash and rough chop greens.
Grill chicken breasts, let rest 5 minutes, then slice. Grill mushroom caps and eggplant slices until cooked. Slice mushroom caps into strips.
Slice top quarter of pitas off to make a pocket. Turn off grill – place pitas on grates until warm, turning once.
Lay food out buffet style. Drizzle pitas with favorite dressing.

Red Skinned Potato Salad

Scrubbed new red potatoes
Turnips
Eggs
Bacon
Onion, finely chopped
Stalk celery, finely chopped
Mayonnaise
Dijon mustard
Italian parsley
Salt
Pepper

Start potatoes and turnips in pot of cold water. Bring to a boil – boil for 15 to 20 minutes. When cooked, drain water and let potatoes/turnips cool.

Fill a small saucepot with enough water to cover eggs by an inch. Remove eggs and set aside. Bring water to a boil. Lower eggs into boiling water and begin timer for 8 minutes and 30 seconds. Once water returns to a boil reduce heat so water is at a simmer. Once finished, drain water and let eggs cool in the fridge.

Put mayonnaise, Dijon mustard, salt, pepper, chopped onion, chopped celery, and chopped parsley in bowl – mix to combine. Chop the cooled potatoes and turnips, leaving skin on. Add potatoes and turnips to the mayonnaise mixture. Peel and chop the cooled eggs – mix to combine. Sprinkle cooled and crumbled bacon over the top.