Mediterranean Chicken & Potato Salad

By sexyswamprat

Ingredients
  • 1 pound boneless, skinless chicken breasts, trimmed and poached (see Tip)

  • 1 clove garlic, peeled

  • 1 anchovy fillet, rinsed and patted dry

  • 1/2 teaspoon salt

  • 1/2 cup chopped fresh parsley

  • 1/3 cup nonfat plain yogurt

  • 1/4 cup reduced-fat mayonnaise

  • 12 imported green olives, pitted and finely chopped

  • 1 tablespoon drained capers, rinsed and chopped

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon freshly ground pepper

  • 1 pound Yukon Gold or red potatoes, cooked, peeled and sliced

  • 1 1/2 cups halved cherry tomatoes

Directions
  1. To poach chicken breast:

  2. Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

  3. Cut chicken into 1/2-inch dice; set aside in the refrigerator.

  4. Roughly chop garlic and anchovy fillet on a cutting board. Sprinkle with salt and use the flat of a large knife blade to mash them to a paste. Transfer to a small bowl and add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard and pepper, whisking to combine.

  5. Put reserved chicken, potatoes and tomatoes in a large bowl and add the yogurt dressing. Toss gently to combine.


Nutritional Facts

Servings
1
per Serving
Yield
4 servings
about 1 1/2 cups each
Calories
299
Fat. Total
8g
Protein
28g
Carbohydrates
Total
29g
Fat
Saturated
1g
Fiber
2g
Cholesterol
64mg
Sodium
923mg
% Cal. from Fat
24%

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