Mediterranean Potato Salad With Chicken

Submitted by Lori Ann D

"This is a wonderful main dish salad that my whole family enjoys. The recipe came from my mother-in-law and it is a summer staple in our house! A very refreshing dish that I like to serve with warm crusty rolls. Great for using up leftover chicken (I've been known to buy a ready-to-eat deli chicken just so I have an excuse to make this!). Enjoy!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 453.59 g small red potato, boiled & sliced
• 473.18 ml coarsley chopped chicken
• 1 lemon, juice of
• 12 green olives, finely chopped
• 113.39-226.79 g fresh green beans, blanched or 113.39-226.79 g frozen green beans, cooked according to package directions

• DRESSING

• 1 garlic clove, minced
• 14.79 ml chopped parsley
• 78.78 ml plain yogurt
• 59.14 ml mayonnaise
• 14.79 ml balsamic vinegar
• 9.85 ml Dijon mustard
• 2.46 ml pepper

directions

1. Boil potatoes until soft, about 15 minutes. Drain and let cool slightly. Cut into slices.
2. While potatoes are cooling, whisk dressing ingredients together in a small bowl.
3. In a large bowl, combine sliced potatoes, chicken, lemon juice, olives, green beans and dressing.
4. Toss gently.
5. Serve warm or refrigerate and serve cold.

Reviews

[JackieOhNo!]

A very tasty and different recipe! I made this exactly as posted, using green Sicilian olives and fresh green beans from the garden. In order to serve 4-6, I think you should serve this on a bed of mixed greens too make a full meal out of it. Thanks for sharing. Made for Fall PAC 2011.