Spring Chicken Saladzz

This turned out pretty good! Perfect time for a nice fresh dinner salad with this insannnne Oregon weather we’ve been having?! Was nervous making the dressing for it but it was actually really good! And I love using a rotisserie chicken for any recipe. So easy and I just honestly really like the  nice & juicy chicken. Original recipe had a few extra ingredients (yellow peppers, tarragon, radishes) which probably is still good but I knew the hubs and I’s tastebuds would do ok without. Obvs with a salad you can add or take away to your preference. That’s what salads are for?


  • 3 small red-skinned potatoes, sliced up and halved
  • 2 tablespoons chopped fresh chives (I used dry cause I had them)
  • 2 tablespoons chopped or dried basil (I substituted this for the tarragon)
  • 2 tablespoons white wine vinegar
  • 1/4 cup low-fat plain Greek yogurt ( I used full fat)
  • 1/4 cup olive oil
  • 4 romaine hearts, torn (bagged it…it’s just too convenient!)
  • 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
  • 1 cucumber, peeled, chopped
  • 1 avacado, chopped
  • pepper
  • salt
Step One:
If you’re gonna do potatoes then get those covered with water and some salt and boil them up. Not to the point they’re so soft you can mash them, but just so that their semi soft and can be sliced but still have a little crunch. About 6-8 min. I was gonna leave them out but figured I’d give them a try in the salad. Once done get them sliced and set aside.
Step Two:
In your food processor pulse the chives, basil, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste. Slowly drizzle in the olive oil and pulse to make a thick dressing. If you need to use a little more than the 1/4 cup of olive oil to make it a little more runny go ahead and do so. (Also cheat confession I added a TINY bit, like a tablespoon of this Kraft Caesar Vinaigrette dressing we have that’s SO good. I just wanted to give it a little kick. If you feel like your dressing needs that extra oomph add whatever you love!)
Step Three:
Chop up your cucumber and avacado.
Step Four:

Tear up your rotisserie chicken into pieces. Try to leave the skin off. Slice up your red potatoes.


Step Five:

Toss all your ingredients together with your dressing and voila! I thought this was really good and fresh. Felt good to “make” a dressing. Hubs enjoyed. He opted for it without the potatoes. They didn’t really make or break the dish…just something different. Probably with the other ingredients from the original recipe that I left out maybe the combo was unbeatable. But still good with my version! Obvs had to add some croutons on top. I LOVE salads.



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