Ingredients Jump to Instructions ↓

  1. 1/2 pound small red-skinned potatoes, halved Kosher salt

  2. 2 tablespoons chopped fresh chives

  3. 2 tablespoons chopped fresh tarragon

  4. 2 tablespoons white wine vinegar

  5. 1/4 cup low-fat plain Greek yogurt Freshly ground pepper

  6. 1/4 cup extra-virgin olive oil

  7. 4 romaine hearts, torn

  8. 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)

  9. 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced

  10. 4 radishes, cut into wedges

  11. 1 yellow bell pepper, thinly sliced

Instructions Jump to Ingredients ↑

  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. 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. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. Photograph by Antonis Achilleos


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