Mediterranean Chicken & Potato Salad

The creamy dressing for this salad is modeled
on the piquant Italian salsa verde.
Let the salad stand for at least 20 minutes
before serving to allow the flavors to blend.
Make Ahead cover and refrigerate up to 1 day in advance.

Ingredients:
1 pound cooked chicken breasts
1 clove garlic, peeled
1 anchovy fillet, rinsed and patted dry
1/2 teaspoon salt
1/2 cup chopped fresh parsley
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
12 imported green olives, pitted and finely chopped
1 tablespoon drained capers, rinsed and chopped
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground pepper
1 pound Yukon Gold or red potatoes, cooked, peeled and sliced
1 1/2 cups halved cherry tomatoes

Direction:
Cut chicken into 1/2-inch dice; set aside in the refrigerator.
Roughly chop garlic and anchovy fillet on a cutting board.
Sprinkle with salt and use the flat of a large knife blade
to mash them to a paste. Transfer to a small bowl and add parsley,
yogurt, mayonnaise, olives, capers, vinegar, mustard and pepper,
whisking to combine.
Put reserved chicken, potatoes and tomatoes in a large bowl
and add the yogurt dressing. Toss gently to combine.