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