CHICKEN POTATO SALAD

1/2 lb small red potatoes, halved

salt to taste

2 tbsp chopped fresh chives or green onion tops

2 tbsp chopped fresh tarragon

2 tbsp white wine vinegar

1/4 cup low-fat plain Greek yogurt

1/2 tsp salt

Freshly ground black pepper, to suit your taste

1/4 cup extra-virgin olive oil

4 romaine lettuce hearts, torn

2 cups shredded roasted chicken, skin removed

1 cucumber, halved vertically then sliced thin

4 radishes, quartered

1 yellow bell pepper, sliced thin

Place potatoes in a small pot; cover with water. Season with salt to suit your taste, cover, and bring to a boil. Reduce heat and boil gently until fork tender. Drain and allow to cool.

While potatoes cook, using a food processor or blender, pulse the chives or green onion tops, tarragon, vinegar, yogurt, and 1/2 tsp salt and pepper. Slowly drizzle the olive oil and pulse until a thick dressing.

In a large salad bowl, toss the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing.

Serves 4

Per serving: (Approximately) 390 calories, 22 g (4 saturated) fat, 19 g carbs, 31 g protein

Note: This is my version of a recipe I got from the Food Network.

from diabeticenjoyingfood.blogspot.ca