Spring Chicken Salad

chicken salad


  • 1/2 lb. small red-skinned potatoes, halved
  • Kosher salt
  • 2 T chopped fresh chives
  • 2 T chopped fresh tarragon
  • 2 T white wine vinegar
  • 1/4 C low-fat plain Greek yogurt
  • Freshly ground pepper
  • 1/4 C 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. 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. Serves 4.


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