Tarragon Chicken & Romaine Salad

• 1-1/2 cups cubed red potatoes
• 1/4 cup finely chopped onion
• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons dried tarragon
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup canola oil
• 2 packages (10 ounces each) hearts of romaine salad mix
• 4 cups cubed cooked chicken
• 1 cup chopped celery
• Small romaine heart leaves, optional
• 16 bacon strips, cooked and crumbled

1. Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely.
2. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
3. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.

red potatoes, onion, dijon mustard, white wine vinegar, lemon juice, tarragon, garlic, salt, pepper, canola oil, salad mix, chicken, celery, heart leaves, bacon

Taken from www.tasteofhome.com/recipes/tarragon-chicken-romaine-salad/ (may not work)