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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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recipe email- looks very good Ingredients:
1 1/2 pounds small new potatoes (about 6), cut into quarters |
3 tablespoons olive oil |
1 1/3 pounds boneless skinless chicken breasts (about 4) |
1 1/2 teaspoons salt |
1/2 teaspoon fresh-ground black pepper |
1 cup plain yogurt |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 cup lime juice (from about 2 limes) |
4 carrots, grated |
2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice |
2 ribs celery, cut into 1/4-inch dice |
1 cup frozen petite peas, thawed |
1 red onion, chopped fine |
1/2 cup kalamata or other black olives, halved and pitted |
1/3 cup chopped flat-leaf parsley |
1/2 cup chopped fresh basil or parsley |
Directions:
1. Put the potatoes in a medium saucepan of salted water.
2. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes.
3. Drain the potatoes and let cool.
4. In a large nonstick frying pan, heat 1 tablespoon of the oil over
5. moderate heat.
6. Season the chicken with 1/4 teaspoon each of the salt and
7. pepper.
8. Cook the breasts until browned and just done, about 5 minutes
9. per side.
10. Remove the chicken from the pan and let it cool.
11. Cut into 1/2-inch chunks.
12. In a large glass or stainless-steel bowl, whisk together the yogurt,
13. mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
14. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.
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