SPICY ITALIAN DRESSING: 3/4-cup Creamy Italian Dressing (see recipe on page 12) 1 tablespoon cider vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups (6 oz.) torn Romaine lettuce Put thighs into a 3 to 4-quart saucepan. Add the water, 3 inches scallion tops and celery leaves. Bring to a boil, reduce heat, partially cover and simmer 20 to 25 minutes until meat is opaque near bone when tested with knife. With slotted spoon remove thighs. Leave at room temperature until cool enough to handle. Meanwhile cut potatoes in 1/2-inch-thick wedges. Add to broth. Simmer 8 to 10 minutes until tender. With slotted spoon remove to a large bowl. Let cool. (Save broth for another use.) Quarter cherry tomatoes, slice scallions, celery and radishes. Add to potatoes. Remove skin and any visible fat from chicken. Tear meat off bone in bite-size pieces, Add to bowl. Mix all dressing ingredients. Add to bowl and toss gently to mix and coat all ingredients. Spread lettuce on serving plates. Top with salad. Makes 4 servings (5-1/2 cups). Per serving: 489 cal, 46 g pro, 29 g car, 21 g fat, 143 mg chol, 615 mg sod salad 13