2 to 3 chicken breast halves, grilled and sliced into narrow strips
1 head romaine lettuce or mixed greens
4 hard-cooked eggs
1 medium tomato, cut into 8 wedges
12 to 16 ripe or pimiento stuffed olives, sliced
sliced purple onion or green onion
8 small new potatoes, boiled and halved, optional
.
Mustard Vinaigrette
1 tablespoon Creole mustard
3 tablespoons white wine or sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
dash Tabasco sauce
2/3 cup extra-virgin olive oil

:
Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.
Serves 4.


this is so good~