Greek-style Chicken & Potato Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Small, 1.5-in. diameter
2 1/4 ounce: Can black olives, drained
-thin-skinned potatoes,
1/2 cup: Thinly-sliced green onions,
-scrubbed,
1/4 cup: Lemon juice,
3 cup: Bite-sized pieces cooked,
x Lettuce leaves, rinsed and
-chicken,
-crisped,
6 ounce: Jar marinated artichoke,
1/2 cup: (about 3 oz.) Feta cheese,
-hearts,
-crumbled,
4 ounce: Jar Sliced pimientos, drained
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
Source from luhu.jp
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
Source from luhu.jp