Mediterranean Chicken and Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From Eating Well magazine. Ingredients:
1 lb boneless skinless chicken breast, trimmed and poached |
1 garlic clove, peeled |
1 anchovy fillet, rinsed and patted dry |
1/2 teaspoon salt |
1/2 cup fresh parsley, chopped |
1/4 cup reduced-fat mayonnaise |
12 green olives, pitted and finely chopped |
1 tablespoon capers, drained rinsed and chopped |
1 tablespoon balsamic vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon fresh ground black pepper |
1 lb yukon gold potatoes or 1 lb red potatoes, cooked peeled and sliced |
1 1/2 cups cherry tomatoes, halved |
Directions:
1. Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
2. Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
3. Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
4. Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
5. Let rest 20 minutes to allow flavors to develop and meld.
|
|