Instructions: In medium saucepan, combine potatoes and 1/2 teaspoon of the salt; add water to cover. Bring liquid to a boil. Reduce heat to low; simmer 10-15 minutes, until potatoes are tender. Drain, discarding liquid; rinse with cold water. Drain again. Transfer potatoes to large bowl; set aside.

In a large skillet, bring 2 cups water to boil. Add chicken; bring liquid to boil. Reduce heat to low; poach chicken 6 minutes, until cooked through.

With slotted spoon, transfer chicken to bowl with potatoes. Add red and yellow bell peppers, scallions, parsley, thyme and zest to potato mixture; toss to combine.

In small jar with tight fitting lid or small bowl, combine vinegar, oil, mustard pepper and remaining 1/4 teaspoon salt; cover and shake well or, with wire whisk blend until combined. Pour vinegar mixture over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours or overnight.

Just before serving, arrange lettuce leaves around edges of potato mixture.

NOTES : This salad is easy to make, easy to clean up after and delicious whether youre watching your fat intake or not.

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