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 
  protein. 
   
  Source: The Potato Board