Potato, Chicken, and Fresh Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch. Ingredients:
1 pound fingerling potatoes, cut crosswise into 1-inch pieces |
2 cups fresh sugar snap peas |
2 cups chopped skinless, boneless rotisserie chicken breast |
1/2 cup finely chopped red bell pepper |
1/2 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 freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.
2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.
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