Spring Chicken Salad

Hello Fit-NOW-Friends!

I hope your week is going well. I came across a really YUMMY looking dinner in the Food Network magazine.

Spring Chicken Salad
Total time: 20 mins; Prep: 14 mins; Cook: 6 mins

Yield: 4 servings

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.



Until Next time!

Keep healthy, keep safe and keep going!

Have an awesome day!
♥Fit~NOW~Girl♥