Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small (1.5-in. diameter) 2 1/4 oz Can black olives; drained
-thin-skinned potatoes; 1/2 c Thinly-sliced green onions
-scrubbed 1/4 c Lemon juice
3 c Bite-sized pieces cooked x Lettuce leaves; rinsed and
-chicken -crisped
6 oz Jar marinated artichoke 1/2 c (about 3 oz.) Feta cheese;
-hearts -crumbled
4 oz Jar Sliced pimientos;drained x ;Freshly ground pepper

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

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