TARRAGON CHICKEN & ROMAINE SALAD

Tarragon Chicken & Romaine Salad image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

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 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.

Nutrition Facts : Calories 342 calories, Fat 27g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 474mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.