Spring salad with chicken and potatoes

Ingredients:

• 1 grilled chicken, skin removed, meat shredded (about 2 cups)
• 220 g small red potatoes, halved
• 2 tbsp chopped chives
• 2 tbsp. l. chopped tarragon
• 2 tablespoons white wine vinegar
• 1/4 cup plain low-fat Greek yogurt
• 1/4 cup olive oil
• 4 romaine lettuce hearts, torn
• 4 radishes, sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, peeled, halved, seeded and diced

Preparation:

1. Place the potatoes in a small saucepan and cover with water. Season with salt, cover, and cook until tender, about 6 minutes. Drain and let cool.
2. Meanwhile, in a food processor, puree the chives, tarragon, vinegar, yogurt, 0.5 teaspoon salt, and pepper to taste. Gradually whisk in the olive oil to create a thick dressing.
3. In a large bowl, combine the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing. Season with salt and pepper to taste.