CHICKEN POTATO SALAD

For those diabetics, like me who enjoy potatoes from time to time, this recipe has a good carb to protein ratio. A serving of this salad should not hurt most diabetics. I got this idea from a recipe in a Food Network magazine years ago. I redid it to make it more diabetic-friendly.

1/2 lb small red potatoes, halved but not peeled

salt to taste (Do not salt heavily)
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 lightly with salt, 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

photo for reference only; not this exact recipe