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Tarragon Chicken & Romaine Salad

 Tarragon Chicken & Romaine Salad
This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. — Kathy Yarosh, Apopka, Florida
12 ServingsPrep: 30 min. Cook: 15 min. + cooling

Ingredients

  • 1-1/2 cups cubed red potatoes
  • DRESSING:
  • 1/4 cup finely chopped onion
  • 1/4 cup Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons dried tarragon
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup canola oil
  • SALAD:
  • 2 packages (10 ounces each) hearts of romaine salad mix
  • 4 cups cubed cooked chicken
  • 1 cup chopped celery
  • Small romaine heart leaves, optional
  • 16 bacon strips, cooked and crumbled

Directions

  • Place potatoes in a small saucepan; add water to cover. Bring to a
  • boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
  • Drain; cool completely.
  • In a small bowl, whisk onion, mustard, vinegar, lemon juice and

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Tarragon Chicken & Romaine Salad (continued)

Directions (continued)

  • seasonings. Gradually whisk in oil until blended.
  • In a large bowl, combine salad mix, chicken, celery and potatoes.
  • Just before serving, add dressing; toss to coat. If desired, serve
  • on small romaine leaves. Top with bacon. Yield: 12 servings.
Nutritional Facts: 1 serving equals 342 calories, 27 g fat (4 g saturated fat), 53 mg cholesterol, 474 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.