Serves: 4
Total Calories: 330

1 pound red potato, large
2 eggs, large
salt, to taste
2 cups chicken, finely diced, (1/4 inch) cold grilled
3 tablespoons dill pickles or cornichons, finely chopped
2 ribs celery, medium sized, very finely diced
1 tablespoon green olives, pitted, chopped
6 tablespoons mayonnaise
2 tablespoons chopped fresh dill, plus a few sprigs for garnish
black pepper, freshly ground, to taste
8 leaves lettuce, rinsed and spun dry, for serving
2 tomatoes, fresh, ripe, thinly sliced, for garnish
12 olives, black, preferably oil-cured, for garnish

1. Place the potatoes and eggs in a pot of cold salted water and bring to a boil over medium heat. Reduce the heat to low and simmer until the potatoes are tender (they will be easy to pierce with a skewer) and the eggs are hard cooked 11 minutes should do it (see Note). Drain the potatoes and eggs in a colander and rinse under cold water until cool. Drain well.

2. Cut the potatoes into 1/4-inch dice, then place in a large bowl. Add the chicken, pickles, celery, olives, mayonnaise, and chopped dill and toss gently but thoroughly to mix. Correct the seasoning, adding salt and pepper to taste. Shell the eggs, cut into 1/4-inch dice, and add to the bowl.

3. To serve, line plates or a platter with lettuce leaves. Arrange the tomato slices in a ring around the edge of the plate, overlapping them slightly. Mound the chicken salad in the center and decorate the top with the olives and dill sprigs.

Serves 4

Note: In any case, the eggs will be done after 11 minutes. The potatoes may take longer.

Nutritional Facts:

Serves: 4
Total Calories: 330
Calories from Fat: 168

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate