Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound (3 medium) potatoes -- - cut into 3/4-inch [500 g]
1 pound Chicken breasts -- - (boneless and skin cut into 1/3-inch strips [500 g]
3/4 cup Red wine vinaigrette -- dressing (prepared) reduced calorie [188 ml]
1 1/2 cups Halved cherry tomatoes [372 g]
1/2 cup Chopped red onion [90 g]
1 can Sliced ripe olives -- drained (2 1/4 ounce can) [14 g]
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese [67 g]
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover
and cook about 10 minutes until potatoes are tender and juices run clear
when chicken is pierced. Drain thoroughly. Add remaining ingredients to
potatoes and chicken except lettuce and cheese. Toss gently over low heat
just until warm. Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese. (Salad also can be served chilled.)
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges
Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Source: The Potato Board
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