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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.
- 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.
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 Publisher. All rights reserved.
nutrition information per serving
299 calories; 8g total fat; 1g total saturated fat; 64mg cholesterol; 923mg sodium; 29g carbohydrates; 2g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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