Rainbow carrot, pea shoot and chicken salad

By tonya370

I am typing this exactly as the magazine published. When I made it, I couldn't find pea shoots but something called Asian mix in the herb section of Whole foods. Plus, I served mine over mixed greens, made a little extra dressing and added lightly roasted beets because I love them and I can. :) This picture posted is the one I made.

Ingredients

• 1 1/2 lbs rainbow carrots (preferably a mix of long and short ones)
• 4 oz pea shoots (found at farmer's markets and Asian markets)
• 2 cups sugar snap peas
• 1/3 cup olive oil
• 1/4 cup meyer lemon juice
• 1 large garlic clove, minced
• 1/2 about 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 cup crumbled feta cheese
• 3/4 cup mint leaves, cut into slivers
• 3 cups shredded cooked chicken

Preparation

Step 1

1. Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandolin or vegetable peeler, cut then lengthwise ribbons to make 1 qt. discard ends and tough cores.
2. Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towel and pat dry.
3. Discard tough or thick stems from pea shoots and tear sprigs into 4-5 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.
4. Add carrots, pea shoots, snap peas, geta, mint and chicken to bowl and toss gently. Season with more salt if you like.