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Spring Chicken Salad
Recipe Courtesy of Reasor's
  • 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
  • 1/4 Yellow Bell Pepper, thinly sliced

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  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.
Servings: 4
Prep Time: 15 minutes