Spring Chicken Salad

Spring Chicken Salad

Store-bought rotisserie chicken is the secret behind this hearty entree salad that's ready in 20 minutes. Dovetailing Tip: Use the chicken you cooked on day 2 for todays salad.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 218

1/2 pound small red-skinned potato, 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

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.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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