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
• 1/4 Yellow Bell Pepper, thinly sliced

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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.