Mediterranean Potato Chicken Salad
|Garlic||1 Clove (5 gm)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Capers||1 Tablespoon, drained|
|Pimiento stuffed olives||6|
|Plain non fat yogurt||1⁄3 Cup (5.33 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Round red potatoes||1 Pound (Small Size)|
|Skinned boned chicken breasts||1 Pound|
|Halved cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Romaine lettuce leaves||8|
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.