½ lb. small red-skinned potatoes, halved
Salt and freshly ground black pepper
2 tablespoons of chopped fresh chives
2 tablespoons of chopped fresh tarragon
2 tablespoons white wine vinegar
¼ cup of dairy free yogurt
¼ cup olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed, shredded
1 French or Persian cucumber, peeled, halved lengthwise, seeded
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced
Place the potatoes in s 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, dairy free yogurt, ½ teaspoon of salt, and pepper in a food processor. Slowly drizzle 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 more with salt and pepper.