Mediterranean Chicken and Potato Salad

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

1. Poach the chicken breast by placing it in a saucepan covered with lightly salted water; bring to a boil, cover, reduce heat, and simmer until chicken is cooked and no longer pink in the middle, about 10 to 12 minutes.
2. Let chicken cool a few minutes, cut into 1/2 inch pieces, then refrigerate.
3. Rough chop the garlic and anchovy, sprinkle with salt, and use the side of a large knife to mash and form a paste.
4. Transfer paste to a small bowl, add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper; whisk.
5. In a large bowl, combine chicken, potatoes, and tomatoes; Add yogurt dressing and toss to combine.

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

Taken from www.food.com/recipe/mediterranean-chicken-and-potato-salad-441463 (may not work)