Spring Chicken salad


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.