Ingredients
1-1/2 cups cubed red potatoesDRESSING:1/4 cup finely chopped onion1/4 cup Dijon mustard1/4 cup white wine vinegar1/4 cup lemon juice2 teaspoons dried tarragon1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon pepper1 cup canola oilSALAD:2 packages (10 ounces each) hearts of romaine salad mix4 cups cubed cooked chicken1 cup chopped celerySmall romaine heart leaves, optional16 bacon strips, cooked and crumbled
Preparation
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.
