1 cup mayonnaise
½ cup washed and dried fresh basil leaves
Juice of ½ lemon
1 cup plain yogurt
2 cups cubed poached chicken breast (see Note)
1 cup cubed cooked potatoes
1 red bell pepper, cored, seeded, and finely diced
1 green bell pepper, cored, seeded, and finely diced
1 yellow bell pepper, cored, seeded, and finely diced
½ cup Greek (black) olives
¼ cup rinsed capers
¼ cup finely chopped red onion
Salt and pepper, to taste
Basil sprigs, for garnish
Instructions
Purée the mayonnaise and basil in a blender.
Add the lemon juice.
Place in a large bowl,
stir in the yogurt, and mix well.
Fold in the chicken, potatoes,
bell peppers, olives, capers, and onion;
season with salt and pepper.
Cover and chill for at least 3 hours to allow flavors to mellow.
Garnish with basil sprigs just before serving.
Note: You can use leftover baked chicken for this recipe, but poaching helps
to retain the moisture in the meat. To poach chicken, simply place the raw
skinless thigh or breast meat in a pan
with a mixture of half white wine, half water, enough to cover.
Put several sprigs of fresh parsley,
4 peppercorns, a bay leaf, and a pinch
of dried thyme in several layers of cheesecloth and tie the herbs up, making a little cheesecloth “bag”. Add to the chicken/wine mixture and simmer for approximately 20 minutes on low to medium heat until the chicken is done.
Yield: 4 to 6 servings
Nutritional Information
Per Serving
Calories 410
Calories from Fat_290 (71%)
Total Fat_32 g
Saturated Fat_5 g
Cholesterol_60 mg
Sodium_530 mg
Total Carbohydrate_15 g
Dietary Fiber_2 g
Sugars_6 g
Proteins_17 g
Calcium_10%RDA
