16 small purple potatoes — unpeeled, steamed and sliced
3/4 c. Black olives — pitted
6 medium tomatoes — quarted
1 c. olive oil and herb vinaigrette
1/2 c. Fresh Tarragon and Chives — minced
For each individual serving: In a large, shallow bowl, lightly toss 1 cup of lettuce with 1 T. of vinaigrette. Arrange lettuce to edges of bowl.
Cut 1 PERDUE breast filet in ½ on the diagonal and place, slightly overlapping, onto lettuce. Along side the chicken and continuing in sections around the bowl, place 3 quartered hard-boiled eggs, 4 oz. of steamed green beans, 2 steamed and sliced potatoes, ½ oz. black olives and 3 quartered tomatoes.
Drizzle each completed salad with an additional 1 T. of vinaigrette and sprinkle with minced, fresh tarragon and chives.