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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

Steam potatoes until tender, drain, transfer to bowl, stir in wine, let stand 1 hour, mix in onion and 1 tbsp oil and season to taste with salt and pepper. 

Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl, season to taste with salt and pepper. 

Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl, season to taste with salt and pepper. 

Arrange lettuce leaves on platter, top with the 3 salads - chicken salad (sprinkled with remaining cheese), potato salad and tomato salad. Garnish with lemon wedges. Makes 4 servings.