Categories: Salad

Ingredients

• 1/4 pound small red-skinned potatoes, halved
• Kosher salt
• 1 tablespoons chopped fresh chives
• 1 tablespoons chopped fresh tarragon
• 1 tablespoons white wine vinegar
• 1/8 cup low-fat plain Greek yogurt
• Freshly ground pepper
• 1/8 cup extra-virgin olive oil
• 2 romaine hearts, torn
• 1 cup shredded chicken
• 1 small Kirby cucumber, peeled, halved lengthwise, seeded and sliced
• 2 radishes, cut into wedges
• 1/2 yellow bell pepper, thinly sliced

Directions

1. Place the potatoes in a small pot and cover with water.

2. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.

3. 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.

4. 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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