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Greek Style Chicken And Potato Salad

Greek Style Chicken And Potato Salad comes together with Skinless Boneless Chicken Breast Halves, Marinated Artichoke Hearts, Pimentos, Ripe Olives, and Green Onions. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 1 jar
• 1 jar
• 1 can
• 1/2 cup
• 1/4 cup
• 4
• 1/2 cup

Method (preview)

1. 1

   Potatoes; reduce heat, cover, and simmer until potatoes are tender when pierced with a fork (about 25 minutes).

2. 2

   Drain potatoes and let stand until cool enough to handle; then cut into quarters.

3. 3

   While potatoes are cooking, rinse chicken and pat dry.

4. 4

   Then in a 3-4 quart pan with a tight-fitting lid, bring 8 cups water to a rolling boil over high heat.

5. 5

   Remove pan from heat and immediately add chicken.

6. 6

   Cover pan tightly and let stand until meat in thickest part is no longer pink; cut to test (15-20 minutes; do not uncover until ready to test).

7. 7

   If chicken is not done, return it to hot water, cover and steep for 2-3 more minutes.

8. 8

   Lift chicken from pan and let stand just until cool enough to handle; then cut into bite-size pieces.

9. 9

   Place in a large bowl and add potatoes, artichokes and their marinade, pimentos, olives, onions, and lemon juice.

10. 10

    Mix gently but thoroughly.

11. 11

    Cover and refrigerate for at least 15 minutes or up to 4 hours before serving. to serve, place a lettuce leaf on each of 4 plates; divide chicken mixture among plates.

12. 12

    Sprinkle salads with cheese; season to taste with pepper.

13. 13

    Per serving: 361 cal 25% CFF 11 g fat