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Spring Chicken Salad - Printable Version

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Spring Chicken Salad - dodakos5 - 06-22-2012 06:05 PM

1/2 lb. small red-skinned potatoes, halved
Kosher salt
2 T chopped fresh chives
2 T chopped fresh tarragon
2 T white wine vinegar
1/4 C low-fat plain Greek yogurt
Freshly ground pepper
1/4 C extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced


Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. Serves 4.