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Recipe Ingredients

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Spring Chicken Salad
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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