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Mediterranean Chicken & Potato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings, about 1 1/2 cups each
The creamy dressing for this salad is modeled on the piquant Italian salsa verde. Let the salad stand for at least 20 minutes before serving to allow the flavors to blend.

Make Ahead Tip: Cover and refrigerate up to 1 day in advance.
RECIPE INGREDIENTS
1 pound  boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 clove  garlic, peeled
1   anchovy fillet, rinsed and patted dry
1/2 teaspoon  salt
1/2 cup  chopped fresh parsley
1/3 cup  nonfat plain yogurt
1/4 cup  reduced-fat mayonnaise
12   imported green olives, pitted and finely chopped
1 tablespoon  drained capers, rinsed and chopped
1 tablespoon  balsamic vinegar
2 teaspoons  Dijon mustard
1/2 teaspoon  freshly ground pepper
1 pound  Yukon Gold or red potatoes, cooked, peeled and sliced
1 1/2 cups  halved cherry tomatoes

Tip: To poach chicken breast:

Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
DIRECTIONS
Cut chicken into 1/2-inch dice; set aside in the refrigerator.


Roughly chop garlic and anchovy fillet on a cutting board. Sprinkle with salt and use the flat of a large knife blade to mash them to a paste. Transfer to a small bowl and add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard and pepper, whisking to combine.


Put reserved chicken, potatoes and tomatoes in a large bowl and add the yogurt dressing. Toss gently to combine.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Chicken: Mediterranean Magic
 Meaty Potato Salads: Potato Sides & Meals
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 299
Fat. Total: 8g
Protein: 28g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 64mg
Sodium: 923mg
% Cal. from Fat: 24%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joyce Reviewed: 04/17/2008
This was a very good recipe. I doubled the recipe, used fresh parsley from my garden, left out the anchovy's, tomatoes (when in season I'd have them on the side to be added by each individual) and used small white and red potatoes with their skins on. I also used regular mayo, olives with pimentos and about 1/2 the capers. My husband, daughter-in-law and son all loved it. I also found that it was better after setting overnight and actually was even better two days later. I would make it again without the chicken and use it as a regular potato salad.
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