Spring Chicken Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 14 min
  • Cook: 6 min
  • Yield: 4 servings
  • Nutrition Info
Save 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

  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.
  2. 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.
  3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Curried Chicken Salad

Chicken Salad Sandwiches

Roman-Style Chicken

Dirty P's Garlic-Ginger Chicken Thighs

Chicken, Broccoli and Cheese Casserole

Hearty Italian Chicken and Vegetable Soup

Apple-Honey Drumsticks

Round 2 Recipe - Barbeque Chicken Salad