Mediterranean Chicken and Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a creamy salad and can be made one day in advance. Let stand at least 20 minutes for flavors to mature. From Eating Well magazine. Ingredients:
1 lb boneless skinless chicken breast |
1 garlic clove, peeled |
1 anchovy fillet, rinsed and patted dry |
1/2 teaspoon salt |
1/2 cup fresh parsley, chopped |
1/3 cup nonfat plain yogurt |
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, cut in half |
Directions:
1. Poach the chicken breast by placing it in a saucepan covered with lightly salted water; bring to a boil, cover, reduce heat, and simmer until chicken is cooked and no longer pink in the middle, about 10 to 12 minutes.
2. Let chicken cool a few minutes, cut into 1/2 inch pieces, then refrigerate.
3. Rough chop the garlic and anchovy, sprinkle with salt, and use the side of a large knife to mash and form a paste.
4. Transfer paste to a small bowl, add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper; whisk.
5. In a large bowl, combine chicken, potatoes, and tomatoes; Add yogurt dressing and toss to combine.
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