Ingredients Jump to Instructions ↓

  1. 2 package(s) (about 1 1/4 pounds)

  2. refrigerated roasted chicken-breast halves

  3. 2 can(s) (16-ounces each)

  4. whole new potatoes

  5. 1 package(s) (8-ounce)

  6. frozen sugar snap peas

  7. 4 medium plum tomatoes

  8. 1/4 cup(s) pitted ripe olives

  9. 1 medium red onion

  10. Olive or salad oil

  11. 1/4 cup(s) lemon juice

  12. 2 teaspoon(s) drained capers

  13. 2 teaspoon(s) sugar

  14. 1/2 teaspoon(s) Dijon mustard

  15. 1/4 teaspoon(s) salt

  16. 1/4 teaspoon(s) ground black pepper

  17. 3 large hard-cooked eggs

  18. Boston lettuce

  19. 1/2 head(s)

  20. green leaf lettuce

Instructions Jump to Ingredients ↑

  1. Remove and discard skin and bones from chicken-breast halves; cut meat into 1/2-inch-wide strips. Drain potatoes; cut potatoes in half if large. Rinse frozen sugar snap peas under running water; drain. Cut tomatoes into 1/4-inch-thick slices. Thinly slice olives.

  2. Cut red onion crosswise into thin slices; separate slices into rings. In 10-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook onion rings, stirring occasionally, until tender; set aside.

  3. In small bowl, with wire whisk or fork, mix lemon juice, capers, sugar, mustard, salt and pepper until blended. Gradually add 1/4 cup olive or salad oil, whisking constantly, until dressing is blended.

  4. To serve, remove shells from hard-cooked eggs. Cut each egg into quarters. Arrange lettuce on large platter. Arrange chicken strips in center of platter. Arrange potatoes, sugar snap peas, tomato slices, eggs and sautéed onions around chicken. Sprinkle with sliced ripe olives. Drizzle salad with dressing; toss to serve.


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