Mediterranean Potato Chicken Salad Recipe

Summary

Health IndexHealthy++Cuisine
CourseMethod
Main Ingredient

Ingredients

 Garlic1 Clove (5 gm)
 Chopped fresh parsley1⁄2 Cup (8 tbs)
 Capers1 Tablespoon, drained
 Pimiento stuffed olives6
 Plain non fat yogurt1⁄3 Cup (5.33 tbs)
 Reduced calorie mayonnaise1⁄4 Cup (4 tbs)
 Balsamic vinegar1 Tablespoon
 Dijon mustard2 Teaspoon
 Round red potatoes1 Pound (Small Size)
 Skinned boned chicken breasts1 Pound
 Halved cherry tomatoes1 1⁄2 Cup (24 tbs)
 Romaine lettuce leaves8

Nutrition Facts

Serving size: Complete recipe

Calories 1424 Calories from Fat 526

% Daily Value*

Total Fat 58 g89.4%

Saturated Fat 11.9 g59.5%

Trans Fat 0 g

Cholesterol 256 mg

Sodium 4202.2 mg175.1%

Total Carbohydrates 127 g42.2%

Dietary Fiber 14 g55.9%

Sugars 26.1 g

Protein 99 g197.6%

Vitamin A 195% Vitamin C 276.6%

Calcium 27.2% Iron 47.4%

*Based on a 2000 Calorie diet

Directions

Position knife blade in food processor bowl.
Drop garlic through food chute with processor running; process 3 seconds or until garlic is minced.
Add parsley, capers, and olives.
Process 10 seconds or until finely minced.
Transfer mixture to a small bowl.
Stir in yogurt and next 3 ingredients.
Cover and chill.
Place potatoes in a large saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Add chicken; cover and cook 10 to 15 minutes or until potato is tender and chicken is done.
Drain well, and let cool.
Cut potatoes into 1/2-inch-thick slices.
Cut chicken into 1/2-inch cubes.
Place potato and chicken in a large bowl.
Add tomato; toss lightly.
Pour yogurt mixture over potato mixture, and toss lightly.
Serve immediately, or cover and chill up to 8 hours.
To serve, place 2 lettuce leaves on each of 4 plates.
Spoon potato mixture evenly over lettuce.
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