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
To poach chicken breast:
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.
Cut chicken into 1/2-inch dice; set aside in the refrigerator.
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.
Put reserved chicken, potatoes and tomatoes in a large bowl and add the yogurt dressing. Toss gently to combine.
- per Serving
- 4 servings
- about 1 1/2 cups each
- Fat. Total
- % Cal. from Fat