Greek Style Chicken And Potato Salad

Directions

1. 1. In a 4-5 qt pan, bring 8 c. water to a boil over medium-high heat.
2. Add in potatoes; reduce heat, cover, and simmer till potatoes are tender when pierced with a fork (about 25 min). Drain potatoes and let stand till cold sufficient to handle; then cut into quarters.
3. 2. While potatoes are cooking, rinse chicken and pat dry. Then in a 3-4 qt pan with a tight-fitting lid, bring 8 c. water to a rolling boil over high heat. Remove pan from heat and immediately add in chicken. Cover pan tightly and let stand till meat in thickest part is no longer pink; cut to test (15-20 min; don't uncover till ready to test). If chicken is not done, return it to warm water, cover and steep for 2-3 more min.
4. 3. Lift chicken from pan and let stand just till cold sufficient to handle; then cut into bite-size pcs. Place in a large bowl and add in potatoes, artichokes and their marinade, pimentos, olives, onions, and lemon juice.
5. Mix gently but thoroughly. Cover and chill for at least 15 min or possibly up to 4 hrs before serving.
6. 4. to serve, place a lettuce leaf on each of 4 plates; divide chicken mix among plates. Sprinkle salads with cheese; season to taste with pepper.
7. Makes 4 servings.
8. NOTES : This Greek-inspired potato salad improves on standing. If you prefer touse fresh olives rather than canned, but Greek calamata olives, availableat gourmet stores.