Chicken-Walnut Salad with Tomatoes and Kalamata Olives

Name: Chicken-Walnut Salad with Tomatoes and Kalamata Olives
Yield: 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

By Marie Simmons

May 31, 2003

Recipe notes