Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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