| |
|
1 1/2 pounds new potatoes, cut into quarters (about six)
|
|
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 lengthwise, 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 olives, halved and pitted
|
|
1/3 cup flat leaf parsley, chopped
|
|
1/2 cup fresh basil, or parsley, chopped
|
Put 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.
In 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.
In 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.
Wine Recommendation:
Pouilly-Fume is a can’t-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France’s Loire Valley, Pouilly-Fume has penetrating herbal flavors of its own.
|
|