Instructions: Place potatoes in a medium pan with enough water to cover. Bring to boil; reduce to simmer and cover. Cook until tender but not mushy, about 10 minutes.

Drain and cool.

While potatoes are cooking and cooling, prepare the chicken. Place chicken on a flat surface and cover with wax paper or plastic wrap. Pound the chicken with the flat side of a meat mallet to slightly flatten. Spray a hot, nonstick skillet with nonstick cooking spray. Add chicken and cook until golden brown on each side, about three to five minutes per side depending on how thinly you have pounded it. Check for doneness in the thickest part; no pink should remain. Set aside.

Combine yogurt, mayonnaise, vinegar and mustard in a large bowl and mix well.

Add parsley, celery, green onions, red pepper, seasonings and relish (if using).

Mix well. Fold in cooled potatoes.

If serving immediately, cut chicken into 1/2 inch slices. Place salad in center of dinner plates and garnish with overlapping slices of chicken. If serving later, store potato salad and chicken separately, tightly covered, in the refrigerator until well chilled, about two hours. Serve cold.

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