-1/2 lb small red-skinned potatoes, halved
-2 Tbs chives
-2 Tbs white wine vinegar
-1/4 cup non fat plain Greek yogurt
-1/4 cup extra virgin olive oil
-1 head romaine lettuce, torn into bite size chunks
-about 2 cups chunks cooked chicken (either rotisserie, leftover or refrigerated precooked)
-1 cucumber, peeled, halved lengthwise, seeded and sliced
-1 Roma tomato, cut into chunks
4-5 radishes, cut into wedges
-1 yellow pepper, thinly sliced
Place potatoes in a small pot, cover with water, season with salt and bring to a boil. Cover and boil until fork tender, about 6 minutes. Drain and cool.
Meanwhile, pulse the chives, vinegar, yogurt, salt and pepper in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
In a large salad bowl, toss the romaine, potatoes, chicken, cucumber, tomato, radishes and bell pepper. Add the dressing and toss until well combined. Season with salt and pepper and enjoy!
Slightly adapted from a recipe found here.
Spring Chicken Salad