Uptown Supper Salad

Recipe Ingredients

1 lb	454g / 16oz	Potatoes - cut into 3/4-inch (3 medium)
1 lb	454g / 16oz	Chicken breasts, boneless, skinless - cut in 1/3" strips
3/4 cup	177ml	Red wine vinaigrette - dressing (prepared)
1 1/2 cups	93g / 3.3oz	Cherry tomatoes - halved
1/2 cup	31g / 1.1oz	Red onion - chopped
1		Ripe olives - drained, sliced
4		Romaine lettuce leaves
1/3 cup	48g / 1.7oz	Blue cheese - crumbled

Recipe Instructions

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

Source:
The Potato Board

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