4 deli-roasted chicken breast halves, skinned, boned, meat diced
1 cup sliced celery with leaves
1/2 cup walnuts, toasted, chopped
4 tablespoons freshly grated Parmesan cheese
2 1/2 tablespoons fresh lemon juice
12 ounces cherry tomatoes, halved
1/4 cup pitted Kalamata olives, halved
3 tablespoons chopped fresh parsley

4 large romaine lettuce leaves
4 lemon wedges

Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.

Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.

Per serving: calories, 568; total fat, 26 g; saturated fat, 4 g; cholesterol, 99 mg; fiber, 6 g