Mediterranean Chicken And Potato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.