Uptown supper salad

 
                            UPTOWN SUPPER SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Main dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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 
  
 
 
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