Photo: Iain Bagwell
Total Time
1 Hour 15 Mins
Serves 6

In carrot bunches sold as "rainbow," each color is actually a different variety, but they've been grown together. For the most beautiful salad, use carrots that are a mix of sizes and colors from light to dark. Slicing them is fastest on a classic French- or Japanese-style mandoline, but you can also use a vegetable peeler.

How to Make It

Step 1

Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.

Step 2

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towels, and pat dry.

Step 3

Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.

Step 4

Add carrots, pea shoots, snap peas, feta, mint, and chicken to bowl and toss gently. Season with more salt if you like.

Step 5

*Find at farmers' markets and Asian markets.

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