Cooking Light Potato, Chicken, and Fresh Pea Salad |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 14 |
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Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch. Ingredients:
1 lb fingerling potato, cut crosswise into 1-inch pieces |
2 cups fresh sugar snap peas |
2 cups rotisserie chicken breasts, skinless and chopped |
1/4 cup finely chopped red bell pepper |
1/3 cup finely chopped red onion |
2 tablespoons extra virgin olive oil |
2 tablespoons white wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon dijon mustard |
1 teaspoon minced fresh tarragon |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 garlic clove, minced |
Directions:
1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
2. Reduce heat, and simmer 10 minutes or until almost tender.
3. Add peas; cook 2 minutes or until peas are crisp-tender.
4. Drain.
5. Place vegetables in a large bowl.
6. Add chicken, bell pepper, and onion.
7. Combine oil and remaining ingredients, stirring with a whisk.
8. Drizzle over salad; toss gently to combine.
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