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 yellow bell pepper, thinly sliced

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.
2. 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.
3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

potatoes, kosher salt, fresh chives, tarragon, white wine vinegar, lowfat plain, freshly ground pepper, extravirgin olive oil, hearts, rotisserie chicken, cucumber, radishes, yellow bell pepper

Taken from www.epicurious.com/recipes/member/views/spring-chicken-salad-50077157 (may not work)