Uptown Supper Salad

Ingredients

270 gr chicken breasts
180 ml wine vinaigrette
230 gr cherry tomatoes
60 gr onion
1 package ripe olives
4 romaine lettuce leaves
80 gr crumbled blue cheese

Instructions

In 3 litre saucepan over medium heat cook potatoes, covered, in 5 cm 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 protein.