Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup dry white wine
3/4 cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
4 deli-roasted chicken breast halves, skinned, boned, meat diced
1 cup sliced celery with leaves
1/2 cup walnuts, toasted, chopped
4 tablespoons freshly grated Parmesan cheese
2 1/2 tablespoons fresh lemon juice
12 ounces cherry tomatoes, halved
1/4 cup pitted Kalamata olives, halved
3 tablespoons chopped fresh parsley
4 large romaine lettuce leaves
4 lemon wedges
Preparation
Step 1
Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
Step 2
Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.
Nutrition Per Serving
Per serving: calories
568; total fat
26 g; saturated fat
4 g; cholesterol
99 mg; fiber
6 g
#### Nutritional analysis provided by Bon Appétit
