- 4
0/5
(0 Votes)
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
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.
You'll also love
-
Garlicky Popcorn with Mexican... 0/5 (0 Votes) -
Scallops with Rice Pilaf 0/5 (0 Votes)
You'll also love
-
Creamy Lumaconi with Italian... 0/5 (0 Votes) -
Herb Roasted Baby Boomer Potatoes 0/5 (0 Votes)