Spring Chicken Salad

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


  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.
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