MEDITERRANEAN CHICKEN AND POTATO SALAD

Mediterranean Chicken and Potato Salad image

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.

Provided by threeovens

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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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
1/3 cup yogurt
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

Steps:

Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
Let rest 20 minutes to allow flavors to develop and meld.

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