Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: about 1 1/2 cups)

Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

How to Make It

Step 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.

Step 2

Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

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