Chicken-Walnut Salad with Potato Salad, Tomatoes, and Kalamata Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
3. Per serving: calories, 568; total fat, 26 g; saturated fat, 4 g; cholesterol, 99 mg; fiber, 6 g Nutritional analysis provided by Bon Appétit
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