Tarragon Chicken & Romaine Salad

By TrayH

This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon.

Ingredients

• For the DRESSING:
• 1/4 cup finely chopped onion
• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons dried tarragon
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup canola oil
• For the SALAD:
• 2 packages (10 ounces each) hearts of romaine salad mix
• 4 cups cubed cooked chicken
• 1 cup chopped celery
• 16 bacon strips, cooked and crumbled
• Small romaine heart leaves, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

* Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.

* Drain; cool completely.

* In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings.

* Gradually whisk in oil until blended.

* In a large bowl, combine salad mix, chicken, celery and potatoes.

* Just before serving, add dressing; toss to coat.

* Top with bacon.

* If desired, serve on small romaine leaves.

Yield: 12 servings.