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

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Instructions

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