Tarragon Chicken & Romaine Salad

By khojnicki

Ingredients

• Dressing:
• 1 1/2 cubed red potatoes
• 1/4 cup finely chopped onion
• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• 1/4 cup lemon juice
• 2 tsp dried tarragon
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup canola oil
• Salad:
• 2 pkg hearts of romaine salad mix
• 4 cups cubed cooked chicken
• 1 cup chopped celery
• Small romaine heart leaves
• 16 bacon strips crumbled

Preparation

Step 1

Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 mins or until tender. Drain; cook 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. If desired, serve chicken salad on small romaine leaves. Top with bacon.