Spring Chicken Salad

Preparation

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 theolive 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.

Produce Used In This Recipe

Radish

Tarragon

Chive

Cucumber



Courtesy of:
Food Network

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