Uptown supper salad
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Uptown supper salad
  Salad    Poultry  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15505. Report a problem with this recipe.
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      Title: Uptown supper salad
 Categories: Salads, Main dish, Poultry
      Yield: 4 Servings
      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

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Recipe ID 15505 (Apr 03, 2005)

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