Photo: Spring Chicken Salad Recipe
Ingredients
- 1/2 pound small red-skinned potatoes, halved
- Kosher salt
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons white wine vinegar
- 1/4 cup low-fat plain Greek yogurt
- Freshly ground pepper
- 1/4 cup 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
Directions
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 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.
Photograph by Antonis Achilleos
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By alouiseritter
Salem, MO
on July 05, 2011
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This salad was edible but it wasn't my favorite. I don't know what about was wrong but it just didn't seem to mesh well to me. I probably won't try this recipe again.
By cbeutel5605_116...
South Bend, IN
on April 19, 2011
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This is a great hearty salad~made it for a group of friends, thumbs up from everyone! A regular for the summer~Thank you, delicious!
By ziggy1703
on April 01, 2011
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This was a great salad. Loved all the veggies and potatoes. The only thing I changed was I only put in 1 tablespoon of tarragon instead of 2. I just don't like a ton of tarragon. Thanks for the great recipe.
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