Greek-style chicken & potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small (1.5-in. diameter) thin-skinned potatoes; scrubbed |
| 3 | cups | Bite-sized pieces cooked chicken |
| 6 | ounces | Jar marinated artichoke hearts |
| 4 | ounces | Jar Sliced pimientos;drained |
| 2¼ | ounce | Can black olives; drained |
| ½ | cup | Thinly-sliced green onions |
| ¼ | cup | Lemon juice |
| x | Lettuce leaves; rinsed and crisped | |
| ½ | cup | (about 3 oz.) Feta cheese; crumbled |
| x | ;Freshly ground pepper | |
Directions
In a 3- to 4-quart pan, bring about 2 quarts water to a boil. Add potatoes; reduce heat. Cover; simmer until potatoes are tender when pierced, about 25 mintues. Cool; cut into quarters.
In a large bowl, combine potatoes, chicken, artichoke hearts with marinade, pimientos, olives, green onions, and lemon juice. Gently fold to mix seasonings; chill at least 15 minutes, or up to 4 hours.
On 4 dinner plates, arrange lettuce leaves; divide chicken-potato mixture equally among plates. Sprinkle with feta; add pepper as desired. Serves 4.
Per serving: 466 calories (35% from fat); 38g protein; 18g fat (6g sat); 39g carbo; 708mg sodium; 112mg chol.
From Ellen Nishimura; Fair Oaks, California in SUNSET magazine, 5/94.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-19-95
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