Instructions: 1. In a 4-5 quart pan, bring 8 cups water to a boil over medium-high heat.

Add potatoes; reduce heat, cover, and simmer until potatoes are tender when pierced with a fork (about 25 minutes). Drain potatoes and let stand until cool enough to handle; then cut into quarters.

2. While potatoes are cooking, rinse chicken and pat dry. Then in a 3-4 quart pan with a tight-fitting lid, bring 8 cups water to a rolling boil over high heat. Remove pan from heat and immediately add chicken. Cover pan tightly and let stand until meat in thickest part is no longer pink; cut to test (15-20 minutes; do not uncover until ready to test). If chicken is not done, return it to hot water, cover and steep for 2-3 more minutes.

3. Lift chicken from pan and let stand just until cool enough to handle; then cut into bite-size pieces. Place in a large bowl and add potatoes, artichokes and their marinade, pimentos, olives, onions, and lemon juice.

Mix gently but thoroughly. Cover and refrigerate for at least 15 minutes or up to 4 hours before serving.

4. to serve, place a lettuce leaf on each of 4 plates; divide chicken mixture among plates. Sprinkle salads with cheese; season to taste with pepper.

Makes 4 servings.

NOTES : This Greek-inspired potato salad improves on standing. If you prefer to
use fresh olives rather than canned, but Greek calamata olives, available
at gourmet stores.

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