Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Potato, Chicken, and Fresh Pea Salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Potato, Chicken, and Fresh Pea Salad.
Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.
Yield: 4 servings (serving size: about 1 1/2 cups)
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
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.
Amount per serving
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.3g
Mark Scarbrough, Cooking Light
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