Three-Pea Chicken Salad

By LRay

Recipes & Menus | recipes

Three-Pea Chicken Salad
Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

4 servings

active:

30 minutes

total:

30 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

April 2012

Ingredients

• 4 sprigs tarragon plus 2 tablespoons minced leaves
• 2 large shallots, 1 halved, 1 minced
• 2 garlic cloves, 1 smashed, 1 minced
• 1 pound skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 3/4 cup plain Greek yogurt
• 3 tablespoons olive oil
• 1/2 pound thinly sliced stringed sugar snap peas
• 1 cup shelled fresh English (or frozen, thawed) peas
• 1/2 cup thinly sliced stringed snow peas
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped fresh chives
• 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
• 8 slices toasted whole grain bread and/or lettuce leaves

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.

Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.

Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Spring Chicken Slideshow.