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1 1/2 lbs |
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red potatoes |
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1 1/2 lbs |
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roasted or rotisserie chicken breast |
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1/4 cup |
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balsamic vinegar |
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2 Tbs |
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Dijon mustard |
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2 Tbs |
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olive oil |
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4 Tbs |
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water |
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Salt and freshly ground black pepper |
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1 cup |
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red onion |
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2 |
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celery stalk, diced |
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1 cup |
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chopped fresh parsley |
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1 |
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small head Romaine lettuce, torn into bite-size pieces |
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2 |
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medium tomato, cut into wedges |
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1 |
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French baguette |
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1 |
Wash unpeeled potatoes and cut into 1-inch chunks. Place in a medium saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are cooked. |
2 |
Meanwhile, remove skin from chicken and debone. Cut into 1-inch pieces. |
3 |
Whisk the vinegar and mustard together in a medium-size serving bowl. Whisk in the oil and water. Add salt and pepper to taste |
4 |
Add chicken, onion and celery and toss well. |
5 |
When potatoes are cooked, drain and add, while still warm, to the bowl. Toss. Add parsley. |
6 |
Place a layer of lettuce leaves on a platter. Spoon salad onto lettuce. Place tomatoes around edge of platter, Sprinkle tomatoes with salt and pepper. Serve with baguette. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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