My Chicken Salad
1/2 pound small red-skinned potatoes, halved
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 yellow bell pepper, thinly sliced
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.
Yield: 4 servings