Mediterranean Chicken Salad

Ingredients

1 cup mayonnaise

1/2 cup fresh basil

Juice of 1/2 lemon

1 cup Glenisk Natural yogurt

2 cups cubed poached chicken breast (see Note)

1 cup cubed, cooked, and peeled potatoes

1 red pepper, cored, seeded and finely diced

1 green bell, cored, seeded, and finely diced

1 yellow pepper, cored, seeded, and finely diced

1/2 cup black olives

1/4 cup rinsed capers

1/4 cup finely chopped red onion

Salt and freshly ground black pepper, to taste

Basil sprigs, for garnish

Preparation

Purée the mayonnaise and basil in a blender or food processor. Add the lemon juice. Scoop into a large bowl, stir in the yogurt, and mix well. Fold in the chicken, potatoes, peppers, olives, capers and onion.

Cover and chill for at least 3 hours to allow the flavours to mellow. Garnish with basil sprigs just before serving.

Note: You can use leftover roast chicken for this recipe, but poaching helps  to retain the moisture in the meat. To poach chicken, simply place the breast in a pan with a mixture of half 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 bouquet-garni in a bag. Add to the water-wine mixture and simmer the chicken for approximately 20 minutes on low to medium heat, until it is cooked thoroughly.

Serves

4 to 6