Chicken-Walnut Salad with Potato Salad, Tomatoes, a

Name: Chicken-Walnut Salad with Potato Salad, Tomatoes, and Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces; 1/2 cup dry white wine; 3/4 cup thinly sliced red onion; 3 tablespoons 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 tablespoons freshly grated Parmesan cheese; 2 1/2 tablespoons fresh lemon juice; 12 ounces cherry tomatoes, halved; 1/4 cup pitted Kalamata olives, halved; 3 tablespoons chopped fresh parsley; 4 large romaine lettuce leaves; 4 lemon wedges

Servings: persons

1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup dry white wine
3/4 cup thinly sliced red onion
3 tablespoons 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 tablespoons freshly grated Parmesan cheese
2 1/2 tablespoons fresh lemon juice
12 ounces cherry tomatoes, halved
1/4 cup pitted Kalamata olives, halved
3 tablespoons chopped fresh parsley
4 large romaine lettuce leaves
4 lemon wedges

1
Steam potatoes until tender, about 10 minutes.
2
Transfer to bowl; stir in wine.
3
Let stand 1 hour.
4
Mix in onion and 1 tablespoon oil.
5
Season with salt and pepper.
6
Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl.
7
Season with salt and pepper.
8
Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl.
9
Season with salt and pepper.
10
Arrange lettuce leaves on platter.
11
Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese.
12
Mound potato salad and tomato salad next to lettuce leaves.
13
Garnish with lemon wedges.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces, 1/2 cup dry white wine, 3/4 cup thinly sliced red onion, 3 tablespoons extra-virgin olive oil, and more.

Yes, Chicken-Walnut Salad with Potato Salad, Tomatoes, and Kalamata Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken-Walnut Salad with Potato Salad, Tomatoes, and Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions