Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
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
How to Make It
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.
Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.
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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!
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.