Spring Chicken Salad
Store-bought rotisserie chicken is the secret behind this hearty entree salad that's ready in 20 minutes.
Dovetailing tip: Instead of using rotisserie chicken use the leftover fried chicken cut off the bone in today’s salad. The fried chicken will give the salad a nice crunch!
Use the remaining 12 pound of red potatoes cooked on day 1 for this Salad recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
