Spring Chicken Salad

Ingredients

• 1  kirby cucumber peeled halved lengthwise seeded sliced
• 2 tablespoons chives fresh chopped
• 2 tablespoons tarragon fresh chopped
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 4 servings pepper freshly ground
• 0.3 cup greek yogurt plain low-fat
• 4  radishes cut into wedges
• 0.5 pound red-skinned potatoes halved
• 4  baby greens 
• 2 cups rotisserie chicken cut shredded skinless
• 2 tablespoons citrus champagne vinegar 
• 1  bell pepper yellow thinly sliced

Equipment

• food processor
• bowl
• pot

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.
2. Drain and cool.
3. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor.
4. Slowly drizzle in the olive oil and pulse to make a thick dressing.
5. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
6. Photograph by Antonis Achilleos