Spring Chicken Salad (Food Network Kitchens) |
|
 |
Prep Time: 14 Minutes Cook Time: 6 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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:
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. 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.
3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
4. Photograph by Antonis Achilleos
|
|