Spring is here at last! The last chills of winter are melting away and the grass is turning green again! Now’s the time to add a touch of green to your plate too with this Spring Chicken Salad! A refreshing mix of crisp lettuce, juicy cucumbers, zesty radishes, and savory chicken, all dressed in an ethereally light and creamy dressing with notes of herbs, Spring Chicken Salad plants a garden of flavors on your tastebuds. This doesn’t just put a spring in your step; it puts in whole bounds and leaps!
Ingredients
- 1/2 pound small red-skinned potatoes, halved
- 1/2 teaspoon kosher salt, plus more, to taste
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons white wine vinegar
- 1/4 cup low-fat plain Greek yogurt
- fresh ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 4 romaine hearts, torn into pieces
- 2 cups rotisserie chicken, skin removed and shredded
- 1 Kirby cucumber, peeled, halved lengthwise, seeded, and sliced
- 4 radishes, cut into wedges
- 1 yellow bell pepper, thinly sliced
Directions
Step 1 –Place the red-skinned potatoes in a pot and cover them with water.
Step 2 –Season the water to taste with the salt, cover the pot, and boil until the potatoes are tender, about 6 minutes.
Step 3 –When the potatoes are tender, drain the water and allow the potatoes to cool.
Step 4 –Using a food processor, add the chives, the tarragon, the white wine vinegar, the yogurt, 1/2 teaspoon of the salt, and the pepper into the unit and pulse until blended.
Step 5 –Slowly add the olive oil into the food processor and pulse until the dressing is thick.
Step 6 –Place the romaine, the potatoes, the chicken, the cucumber, the radish, and the bell pepper in a large bowl.
Step 7 –Toss the dressing on the salad, and season it with the salt and the pepper.
Step 8 –Serve!
