Ingredients
| 3 | md. potatoes, cut into 3/4-inch cubes | | 1 lb. | boneless and skinless chicken breasts, cut into 1/3-inch strips | | 3/4 cup | prepared reduced-calorie red wine vinaigrette | | 1-1/2 cup | halved cherry tomatoes | | 1/2 cup | chopped red onion | | 1 can (2-1/4 oz.) | sliced ripe olives, drained | | 4 | romaine lettuce leaves | | 1/3 cup | crumbled blue cheese |
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Instructions
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water for 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook approximately 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.
Author's Comments
Salad also can be served chilled.
Possible menu: sourdough Rolls, honeydew melon with lime wedges.
Nutritional information per serving: 280 calories, 24 grams fat, 55 mg. cholesterol, 1240 mg. sodium, 31 grams carbohydrate, 4 grams fiber, 23 grams protein.
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