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Ingredients

• 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

Description

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.

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