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" 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. 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. 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. Wine Recommendation: Pouilly-Fum\u00E9 is a can&amp;#039;t-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France&amp;#039;s Loire Valley, Pouilly-Fum\u00E9 has penetrating herbal flavors of its own."^^<http://www.w3.org/2001/XMLSchema#string>
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