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Mediterranean Potato Chicken Salad

Heart.Foods's picture
  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.

Recipe Summary

Side Dish

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