Uptown Supper Salad

Categories: Salads | Main dish | Poultry

Serves: 4 Servings

Ingredients:

1 lb (3 medium) potatoes
-- cut into 3/4-inch cubes
1 lb Chicken breasts
-- (boneless and skinless),
-- cut into 1/3-inch strips
3/4 c Red wine vinaigrette
- dressing (prepared)
- reduced calorie
1 1/2 c Halved cherry tomatoes
1/2 c Chopped red onion
1 cn Sliced ripe olives; drained
-- (2 1/4 ounce can)
4 Romaine lettuce leaves
1/3 c Crumbled blue cheese

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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

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