Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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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Ratings & Reviews

amd0716's Review

September 06, 2012
This is a great salad and is in my regular rotation for lunches at work. I don't change a thing except increase the dressing amount because I LOVE vinegar.

MIJenn's Review

July 11, 2010
What a refreshing summer dish! I used fresh dill instead of tarragon and grilled the chicken. Definately taking this on my next picnic!

Saecca's Review

April 10, 2010
We liked this recipe-- quite easy to make ( I used steamed chicken I cooked & shredded myself). I also used a whole red pepper, but followed the red onion measurement exactly since it wasn't going to be cooked. I also used dried tarragon, but the dressing was still super tasty with a bit of tang. I think it would be great for a picnic or potluck meal for spring or summer. I would make this again!

ahewisonsmith's Review

April 30, 2009
This is very good, and excellent for lunch. I will make this again....maybe not for a special occasion, but it is easy and good. I grilled my own chicken breasts first, and used dried tarragon as I could not find fresh. I served the dish on top of salad greens, although that was not necessary.

hawaiikim's Review

April 17, 2009