Spring Chicken Salad
1/2 lb. small red skinned potatoes, halved
salt
2 T. chopped fresh chives
2 T. chopped fresh tarragon
2T. OLIVE MILL White Balsamic
1/4 cup low fat plain greek yogurt
pepper
1/4 cup OLIVE MILL oil, such as Organic
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded
1 cucumber peeled halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced
Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until tender. Drain and cool. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, salt and pepper to taste in a food processor. Slowly drizzle in the oil and pulse to make a dressing. Toss the romaine, potatoes, chicken, cucumber, radishes and pepper with the dressing in a large bowl. Season with salt and pepper.
