1 large head of romaine lettuce, washed and chopped
1 handful of watercress
2 or 3 boiled new potatoes, sliced
2 tarragon lemon chicken breasts, sliced
kosher salt and freshly ground pepper
Toss the romaine, watercress and new potatoes with 2/3 of the dressing. Divide between two plates. Top with the sliced chicken and drizzle with the remaining dressing. Season with kosher salt and freshly ground pepper.