Ingredients
1½lbsmall new potatoes,(about 6 potatoes)
3tbspolive oil
1lbchicken breasts,(about 4 chicken breasts), boneless, skinless
1½tspsalt
½tspfresh ground black pepper
1cupplain yogurt
½cupmayonnaise
1tbspdijon mustard
¼cuplime juice,(from about 2 limes)
4carrots
2cucumbers
2celery ribs
1cuppetite peas,frozen
1red onion
½cupkalamata olives,or other black olives
1cupflat-leaf parsley,chopped
½cupfresh basil,or parsley, chopped
Preparation
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer for about 12 minutes until just tender. Drain the potatoes and let cool.
In a large nonstick frying pan, heat 1 tablespoon of oil over moderate heat.
Season the chicken with ¼ teaspoon each of the salt and pepper. Cook the breasts for about 5 minutes per side until browned and just done.
Remove the chicken from the pan and let it cool. Cut into ½-inch chunks.
In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, the remaining 1¼ teaspoons of salt, and ¼ teaspoon of pepper.
Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil, and toss.
Serve and enjoy!
