Yield
4 (1 1/4-cup) servings.

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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