Spring Chicken Salad


Serves: 4

Store-bought rotisserie chicken is the secret behind this hearty entree salad that's ready in 20 minutes.

Dovetailing tip: Instead of using rotisserie chicken use the leftover fried chicken cut off the bone in today’s salad. The fried chicken will give the salad a nice crunch!

Use the remaining 12 pound of red potatoes cooked on day 1 for this Salad recipe.


Prep Time:
Cook Time:
Total Time:

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.


Source: foodnetwork.com


blog comments powered by Disqus