Mediterranean Chicken and Potato Salad

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READY IN: 40mins
Recipe by threeovens

This is a creamy salad and can be made one day in advance. Let stand at least 20 minutes for flavors to mature. From "Eating Well" magazine.

Ingredients Nutrition


  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.

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