Potato, Chicken, and Fresh Pea Salad

Potato, Chicken, and Fresh Pea Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 316
Fat 9.3 g
Satfat 1.7 g
Monofat 5.8 g
Polyfat 1.3 g
Protein 26.4 g
Carbohydrate 29.2 g
Fiber 3.6 g
Cholesterol 60 mg
Iron 2.4 mg
Sodium 680 mg
Calcium 50 mg

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

Preparation

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.

Note:

Mark Scarbrough,

April 2009
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