This delicious make-ahead dish marries potato salad with chicken salad for a unique Mediterranean lunch or dinner. Serve chilled over lettuce for best results.
1 clove garlic
1/2 cup chopped fresh parsley
1 tablespoon capers, drained
6 pimiento-stuffed olives
1/3 cup plain nonfat yogurt
1/4 cup reduced-calorie mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 pound small round red potatoes
1 pound skinned, boned chicken breasts
1 1/2 cups halved cherry tomatoes
8 romaine lettuce leaves
How to Make It
Position knife blade in food processor bowl. Drop garlic through food chute with processor running; process 3 seconds or until garlic is minced. Add parsley, capers, and olives. Process 10 seconds or until finely minced. Transfer mixture to a small bowl. Stir in yogurt and next 3 ingredients. Cover and chill.
Place potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add chicken; cover and cook 10 to 15 minutes or until potato is tender and chicken is done. Drain well, and let cool.
Cut potatoes into 1/2-inch-thick slices. Cut chicken into 1/2-inch cubes. Place potato and chicken in a large bowl. Add tomato; toss lightly. Pour yogurt mixture over potato mixture, and toss lightly. Serve immediately, or cover and chill up to 8 hours.
To serve, place 2 lettuce leaves on each of 4 plates. Spoon potato mixture evenly over lettuce.
Oxmoor House Cooking Light Collection
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