Mediterranean Chicken and Potato Salad

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 6 cups

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

Directions

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.