Persian Chicken Salad

• 1 1/2 pounds small new potatoes (about 6), cut into quarters
• 3 tablespoons olive oil
• 1 1/3 pounds boneless skinless chicken breasts (about 4)
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup lime juice (from about 2 limes)
• 4 carrots, grated
• 2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice
• 2 ribs celery, cut into 1/4-inch dice
• 1 cup frozen petite peas, thawed
• 1 red onion, chopped fine
• 1/2 cup Kalamata or other black olives, halved and pitted
• 1/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh basil or parsley

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
3. In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.
4. Wine Recommendation: Pouilly-Fume is a can't-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France's Loire Valley, Pouilly-Fume has penetrating herbal flavors of its own.

potatoes, olive oil, chicken breasts, salt, freshground black pepper, plain yogurt, mayonnaise, mustard, lime juice, carrots, cucumbers, celery, frozen petite peas, red onion, other black olives, flatleaf, fresh basil

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