Roasted Chicken Potato Salad
1 1/2 lbs    red potatoes  
1 1/2 lbs    roasted or rotisserie chicken breast  
1/4 cup    balsamic vinegar  
2 Tbs    Dijon mustard  
2 Tbs    olive oil  
4 Tbs    water  
  Salt and freshly ground black pepper  
1 cup    red onion  
2   celery stalk, diced  
1 cup    chopped fresh parsley  
1   small head Romaine lettuce, torn into bite-size pieces  
2   medium tomato, cut into wedges  
1   French baguette  
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.
Servings: 4
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