2 cucumbers peeled halved seeded cut into 1/4-inch dice
1 tablespoon dijon mustard
0.3 cup flat-leaf parsley chopped
0.5 cup basil fresh chopped
0.5 teaspoon fresh-ground pepper black
0.5 cup kalamata black pitted halved
0.3 cup juice of lime (from 2 limes)
0.5 cup mayonnaise
1.5 pounds new potatoes cut into quarters ( 6)
3 tablespoons olive oil
1 cup peas frozen thawed
1 cup yogurt plain
1 onion red chopped fine
1.5 teaspoons salt
1.3 pounds chicken breasts boneless skinless ( 4)
Equipment
bowl
frying pan
sauce pan
whisk
Directions
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.
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.
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 is a can't-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France's Loire Valley, Pouilly-Fum has penetrating herbal flavors of its own.
