Mediterranean Chicken And Potato Salad

• 1 lb boneless skinless chicken breast, trimmed and poached
• 1 garlic clove, peeled
• 1 anchovy fillet, rinsed and patted dry
• 1/2 teaspoon salt
• 1/2 cup fresh parsley, chopped
• 1/4 cup reduced-fat mayonnaise
• 1/3 cup yogurt
• 12 green olives, pitted and finely chopped
• 1 tablespoon capers, drained rinsed and chopped
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon fresh ground black pepper
• 1 lb yukon gold potatoes or 1 lb red potatoes, cooked peeled and sliced
• 1 1/2 cups cherry tomatoes, halved

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.

chicken, garlic, anchovy fillet, salt, fresh parsley, mayonnaise, yogurt, green olives, capers, balsamic vinegar, mustard, fresh ground black pepper, gold potatoes, cherry tomatoes

Taken from www.food.com/recipe/mediterranean-chicken-and-potato-salad-446079 (may not work)