1 pound potatoes (3 medium) cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 1/3-inch strips
3/4 cup prepared reduced calorie red wine vinaigrette dressing
1 1/2 cups halved cherry tomatoes
1/2 cup chopped red onion
2 1/4 ounces sliced ripe olives, drained
4 romaine lettuce leaves
1/3 cup crumbled blue cheese
Servings: 4
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)
Preparation Time: 20 minutes
Start to finish: 40 minutes
1 pound boned and skinned chicken breasts, cut into 1/3-inch strips
3/4 cup prepared reduced calorie red wine vinaigrette dressing
1 1/2 cups halved cherry tomatoes
1/2 cup chopped red onion
2 1/4 ounces sliced ripe olives, drained
4 romaine lettuce leaves
1/3 cup crumbled blue cheese
Servings: 4
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)
Preparation Time: 20 minutes
Start to finish: 40 minutes
