Ingredients
1 1/2 lb. small new potatoes (about 6)
3 tbsp. olive oil
1 lb. boneless skinless chicken breasts (about 4)
1 1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
1 c. plain yogurt
1/2 c. mayonnaise
1 tbsp. Dijon mustard
1/4 c. lime juice (from about 2 limes)
4 carrots
2 Cucumbers
2 ribs celery
1 c. frozen petite peas
1 red onion
1/2 c. Kalamata or other black olives
c. Chopped flat-leaf parsley
1/2 c. chopped fresh basil or parsley
Preparation
Step 1Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.Step 2In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.Step 3In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.Step 4Wine Recommendation: Pouilly-Fumé is a can’t-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France’s Loire Valley, Pouilly-Fumé has penetrating herbal flavors of its own.
