Mediterranean Potato-Chicken Salad

• 1 clove garlic
• 1/2 cup chopped fresh parsley
• 1 tablespoon capers, drained
• 6 pimiento-stuffed olives
• 1/3 cup plain nonfat yogurt
• 1/4 cup reduced-calorie mayonnaise
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 pound small round red potatoes
• 1 pound skinned, boned chicken breasts
• 1 1/2 cups halved cherry tomatoes
• 8 romaine lettuce leaves

1. 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.
2. 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.
3. 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.
4. To serve, place 2 lettuce leaves on each of 4 plates. Spoon potato mixture evenly over lettuce.

clove garlic, parsley, capers, pimiento, nonfat yogurt, mayonnaise, balsamic vinegar, mustard, red potatoes, chicken breasts, tomatoes

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