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| 1 x ca. 450 g | Potatoes cut in 3/4 in cubes |
| 1 x ca. 450 g | Boned and skinned chicken breasts cut into 1/3 inch strips |
| 3/4 Tasse | Prepared reduced calorie red wine vinaigrette dressing |
| 1/2 Tasse | red onion chopped |
| 1 Dose | Sliced ripe olives drained |
| 4 | Romaine lettuce leaves |
| 1/3 Tasse | Crumbled blue cheese |
| 1 1/2 Tasse | Halved cherry tomatoes |
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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
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Mm formatted by Char
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