Ingredients
- 1/2 pound small red-skinned potatoes , halved
- Kosher salt
- 2 tablespoons fresh chives , chopped
- 2 tablespoons fresh tarragon , chopped
- 2 tablespoons white wine vinegar
- 1/4 cup low-fat plain Greek yogurt
- coarse ground black 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
Instructions
- Place the potatoes in a small pot and cover them with water.
- Season with salt, cover, and boil until fork-tender, about6 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.
Nutrition
Calories: 247kcal | Carbohydrates: 9g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5090IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg
