Tarragon Chicken & Romaine Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. Ingredients:
1-1/2 cups cubed red potatoes |
dressing: |
1/4 cup finely chopped onion |
1/4 cup dijon mustard |
1/4 cup white wine vinegar |
1/4 cup lemon juice |
2 teaspoons dried tarragon |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup canola oil |
salad: |
2 packages (10 ounces each) hearts of romaine salad mix |
4 cups cubed cooked chicken |
1 cup chopped celery |
small romaine heart leaves, optional |
16 bacon strips, cooked and crumbled |
Directions:
1. Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely.
2. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
3. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon. Yield: 12 servings.
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