Persian Chicken Salad
Grrrrrgh!
Course : Middle-Eastern
From: HungryMonster.com
Serves: 4
 

Ingredients:

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 medium carrots -- grated
2 medium 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 medium 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
 

Preparation:

Traditionally, Persian salads are decked with a variety of fresh herbs, such as mint, basil, and parsley. You may want to add some sprigs to garnish this version; the leaves can be eaten right along with the salad. Hot pita is an ideal accompaniment. 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. WINE RECOMMENDATION: Pouilly-Fum from France's Loire Valley, is a can't-miss partner for fresh herbs and vegetable