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Mediterranean Chicken and Potato Salad

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“This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
  2. Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
  3. Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
  4. Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
  5. Let rest 20 minutes to allow flavors to develop and meld.

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