Uptown Supper Salad

 

Servings: 4

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes

• 1 pound (3 medium) potatoes, 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
• 1 can (2 1/4 ounces) sliced ripe onions, drained
• 4 romaine lettuce leaves
• 1/3 cup 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)

Calories: 325
Fat: 11 g
Cholesterol: 74 mg
Sodium: 738 mg
Carbohydrates: 26 g
Fiber: 4 g
Protein: 33 g

"Find more great potato recipes at potatohelp.com!"

With over a 150 potato recipes, nutrition information, trend updates and educational lesson plans, potatohelp.com is the ultimate resource for families and culinary professionals alike.

 

© Copyright 2000, Potato Board. All Rights Reserved.

____________________________________

ARTICLE POSTED MARCH 03, 2003

 

• print this page