Spring Chicken Salad

By boscobojo

Ingredients

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

Preparation

Step 1

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.

Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 tsp. 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.