1 lb. (3 med.) potatoes, cut into 3/4” cubes
1 lb. boned & skinned chicken breasts, cut into 1/3” strips
3/4 c. prepared reduced-calorie red wine vinaigrette dressing
1 1/2 c. halved cherry tomatoes
1/2 c. chopped red onion
1 (2 1/4 oz.) can sliced ripe olives, drained
4 romaine lettuce leaves
1/3 c. crumbled blue cheese
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 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.) Makes 4
servings.
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges.
Nutritional Information Per Serving: 280 calories, 24 gm fat, 55 mg cholesterol, 1240 mg sodium, 31 gm carbohydrate, 4 gm fiber, 23 gm protein.