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+ servings

Spring Tarragon Chicken Salad

Spring Tarragon Chicken Salad is easy with chives, bell peppers, radishes, cucumber, red potatoes and tossed in a Greek yogurt dressing.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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
Keyword: Spring Tarragon Chicken Salad