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Spring Chicken Salad
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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