Ingredients
1
1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces
3/4
cup thinly sliced red onion
3
tbsp extra-virgin olive oil
4
deli-roasted chicken breast halves, skinned, boned, meat diced
1
cup sliced celery with leaves
1/2
cup walnuts, toasted, chopped
4
tbsp freshly grated Parmesan cheese
2
1/2 tbsp fresh lemon juice
12
ounces cherry tomatoes, halved
1/4
cup pitted Kalamata olives, halved
3
tbsp chopped fresh parsley
4
large romaine lettuce leaves
Directions
1.
Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
2.
Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.
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