Potato, Chicken, and Fresh Pea Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 9.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.4g
  • Carbohydrate: 29.2g
  • Fiber: 3.6g
  • Cholesterol: 60mg
  • Iron: 2.4mg
  • Sodium: 680mg
  • Calcium: 50mg

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