Juicy Easter Spring Salad with Chicken

Looking for a fresh take on your Easter lunch that works just as well for a regular spring afternoon? It’s always tricky to find recipes that feel special enough for holiday gatherings but simple enough to whip up on a regular weekday. Plus, if you’re trying to keep things on the lighter side while still satisfying hungry family members, the challenge gets even tougher.

That’s where this Easter spring salad with chicken comes in – it’s light yet filling, easy to put together, and has just the right mix of familiar flavors and interesting twists. Best of all, you can prep most components ahead of time, making it perfect for both holiday celebrations and busy weeknight dinners.

What Kind of Lettuce Should I Use?

While this recipe calls for romaine hearts, you’ve got several great options for your salad base. Romaine hearts are the crisp, sweet inner leaves of romaine lettuce and they’re perfect here because they stay crunchy even after being dressed, plus they’re sturdy enough to hold up to the chicken and potatoes. If you can’t find romaine hearts, regular romaine lettuce works just fine – just avoid the darker outer leaves which can be bitter. For a change of pace, you could also use butter lettuce for a softer texture, or try a mix of romaine and butter lettuce to get the best of both worlds. Just make sure whatever lettuce you choose is fresh and crisp, with no brown spots or wilted edges.

Options for Substitutions

This spring salad is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:

• Red potatoes: You can swap these with fingerling potatoes or even regular white potatoes cut into small chunks. Just make sure to cook them until they’re tender but still hold their shape.
• Fresh herbs: If you can’t find fresh tarragon, try using dried (use 2 teaspoons instead). For chives, green onions make a good substitute. In a pinch, dried herbs will work – just use 1/3 of the amount called for fresh.
• Greek yogurt: Regular plain yogurt works fine – just strain it first through a coffee filter for 30 minutes. You could also use sour cream or mayo for a richer dressing.
• Rotisserie chicken: Any cooked chicken will do here – grilled chicken breast, leftover roasted chicken, or even canned chicken in a pinch. You could also try using turkey or even chickpeas for a vegetarian version.
• Romaine hearts: Feel free to use mixed greens, butter lettuce, or even baby spinach instead. Each will give a slightly different texture but work just as well.
• White wine vinegar: Apple cider vinegar or champagne vinegar make good substitutes. Even fresh lemon juice works well in this dressing.

Watch Out for These Mistakes While Cooking

The success of this spring salad heavily depends on how you cook the potatoes – overcooking them will make them fall apart and turn mushy when tossed with the other ingredients, so make sure to test them with a fork for just the right tenderness. Getting the dressing right is another crucial step – mixing the herbs and yogurt directly with hot potatoes will cause the yogurt to separate and the herbs to wilt, so always let the potatoes cool completely before combining. To keep your salad crisp and fresh, avoid cutting the vegetables too far in advance, and wait to add the dressing until just before serving – this prevents the lettuce from becoming soggy and maintains the perfect texture. For the best flavor balance, taste and adjust the seasoning of your dressing before adding it to the salad, as cold temperatures can dull flavors and you might need a bit more salt or vinegar than you initially thought.

What to Serve With Spring Chicken Salad?

Since this salad is already packed with protein and veggies, all you really need is a good bread to round out the meal. A warm, crusty baguette or some homemade garlic knots would be perfect for soaking up the creamy herb dressing. If you’re looking to add something extra, a light soup like carrot or asparagus bisque makes a nice starter. For dessert, keep things fresh and seasonal with some lemon cookies or fresh berries with whipped cream – these lighter options won’t weigh you down after enjoying this bright spring salad.

Storage Instructions

Keep Fresh: If you want to enjoy this salad over a few days, store the dressed potatoes and chicken separately from the fresh vegetables. Keep everything in separate airtight containers in the fridge for up to 3 days. The herbs in the dressing will stay fresh and flavorful this way!

Prep Ahead: You can prep most components of this salad in advance. Cook the potatoes, make the dressing, and prep the vegetables up to 24 hours before serving. Store each component separately in the fridge, then toss everything together just before you’re ready to eat. This makes lunch or dinner assembly super quick!

Dressing Storage: The yogurt-based dressing will keep well in a sealed jar or container in the fridge for up to 5 days. Give it a good shake or stir before using, as it might separate a bit while sitting.

Preparation Time	15-20 minutes
Cooking Time	6-10 minutes
Total Time	21-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

For the salad:

• 4 radishes (quartered)
• 8 oz small red potatoes (halved for quicker cooking)
• 1 rotisserie chicken (meat pulled, about 2 cups)
• 1 yellow bell pepper (thinly sliced)
• 4 hearts romaine lettuce (torn into bite-sized pieces)
• kosher salt
• 1 kirby cucumber (peeled, seeded, and sliced)

For the dressing:

• 1/4 cup plain low-fat Greek yogurt
• 2 tbsp white wine vinegar
• ground black pepper (freshly ground for best flavor)
• 2 tbsp fresh chives (finely minced)
• 1/4 cup extra-virgin olive oil (I use Colavita)
• 2 tbsp fresh tarragon (finely minced for better blending)

Step 1: Cook the Potatoes

Place the potatoes in a small pot and cover them with water.

Add salt to taste, cover the pot, and bring it to a boil.

Let the potatoes cook until they are fork-tender, which should take about 6 minutes.

Once done, drain the potatoes and set them aside to cool.

Step 2: Prepare the Dressing

While the potatoes are cooling, prepare the dressing by pulsing the chives, tarragon, vinegar, yogurt, 1/2 teaspoon of salt, and pepper to taste in a food processor.

With the processor running, slowly drizzle in the olive oil to create a thick dressing.

Blend until the ingredients are well combined and smooth.

Step 3: Assemble the Salad

In a large bowl, combine the cooled potatoes, romaine, chicken, cucumber, radishes, and bell pepper.

Drizzle the prepared dressing over the ingredients and toss everything together until well-coated.

Taste and adjust the seasoning with additional salt and pepper as needed.