Potato, Chicken & Fresh Pea Salad

By jennyburkholder

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.