I was looking to find a salad that could be served as a main dish and I stumbled across this recipe. It was surprisingly good. Normally I'm not a salad fan but I am definitely making this one again! I had actually never had a radish before until I made this dish. I don't want to eat a bowl full of them but they added a nice crunch and slight bitterness to the salad. It took literally 30 minutes to make this dish so try it on a busy weeknight after work!
Ingredients
1/2 pound small red-skinned potatoes, quartered
Kosher salt
2 tablespoons chopped fresh chives or green onions
2 tablespoons chopped fresh tarragon
2 tablespoons rice or white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/2 tsp. cayenne pepper
1 tsp. honey
1 tsp. lemon juice
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
2 radishes, thinly sliced
1 yellow bell pepper, thinly sliced
Directions
1. 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.
2. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, cayenne, honey, lemon juice, 1 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Ingredients
1/2 pound small red-skinned potatoes, quartered
Kosher salt
2 tablespoons chopped fresh chives or green onions
2 tablespoons chopped fresh tarragon
2 tablespoons rice or white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/2 tsp. cayenne pepper
1 tsp. honey
1 tsp. lemon juice
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
2 radishes, thinly sliced
1 yellow bell pepper, thinly sliced
Directions
1. 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.
2. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, cayenne, honey, lemon juice, 1 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
3. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
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