Name: Mediterranean Chicken and Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, trimmed and poached; 1 garlic clove, peeled; 1 anchovy fillet, rinsed and patted dry; 1/2 teaspoon salt; 1/2 cup fresh parsley, chopped; 1/4 cup reduced-fat mayonnaise; 1/3 cup yogurt; 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, halved

1

Recipe by threeovens

1

Person talking

Join In Now Join the conversation!

Mediterranean Chicken and Potato Salad created by flower7

This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.

Ready In:: 40mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

1 lb boneless skinless chicken breast, trimmed and poached
1 garlic clove, peeled
1 anchovy fillet, rinsed and patted dry
¹⁄₂ teaspoon salt
¹⁄₂ cup fresh parsley, chopped
¹⁄₄ cup reduced-fat mayonnaise
¹⁄₃ cup yogurt
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, halved

directions

Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
Let rest 20 minutes to allow flavors to develop and meld.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@threeovens

Contributor

@threeovens

Contributor

"This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by flower7

8/9/2011

Reply
photo by flower7

8/9/2011

Reply
review by flower7

8/9/2011

Excellent salad! I picked up some red and yellow new potatoes and yellow cherry tomatoes at the farmer's market this weekend and along with leftover chicken from a deli rotisserie chicken (breasts only), I had everything to make this except anchovies. I added a dash of Worcestershire sauce in place of the anchovy (probably could have used more). The directions mentioned yogurt but it wasn't in the ingredient list so I searched online for the original Eating Well recipe and found it should be 1/3 cup nonfat plain yogurt (I used Greek yogurt.) I added an extra handful of tomatoes because they were so good with this :) I thought it could use a little extra salt but that could be a result of not using the anchovy. Thanks for sharing Kitty!

Reply
creation by threeovens

1/9/2011

This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.