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

Previous Next

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.

*** Explore more Mediterranean Chicken And Potato Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #salads #potatoes #poultry #vegetables #easy #low-fat #chicken #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #meat