Persian Chicken Salad

• FAST
• MAKE-AHEAD

Ingredients

1. 1 1/2 pounds small new potatoes (about 6), cut into quarters
2. 3 tablespoons olive oil
3. 1 1/3 pounds boneless skinless chicken breasts (about 4)
4. 1 1/2 teaspoons salt
5. 1/2 teaspoon fresh-ground black pepper
6. 1 cup plain yogurt
7. 1/2 cup mayonnaise
8. 1 tablespoon Dijon mustard
9. 1/4 cup lime juice (from about 2 limes)
10. 4 carrots, grated
11. 2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice
12. 2 ribs celery, cut into 1/4-inch dice
13. 1 cup frozen petite peas, thawed
14. 1 red onion, chopped fine
15. 1/2 cup Kalamata or other black olives, halved and pitted
16. 1/3 cup chopped flat-leaf parsley
17. 1/2 cup chopped fresh basil or parsley

1. 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.
2. 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.
3. 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.