Three-Pea Chicken Salad

Name: Three-Pea Chicken Salad
Prep time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
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

By The Bon Appétit Test KitchenPhotography by Romulo Yanes

March 12, 2012

Image may contain Plant Food Produce Sandwich Vegetable and Seasoning

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

Recipe information

Total Time
30 minutes
Yield
4 Servings

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

Preparation

Step 1
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.
Step 2
Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.
Step 3
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.

Nutrition Per Serving

1 serving contains: Calories (kcal) 450 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 70 Carbohydrates (g) 45 Dietary Fiber (g) 14 Total Sugars (g) 11 Protein (g) 37 Sodium (mg) 430

TagsSalad Chicken Breast Chicken Poultry Sugar Snap Pea Pea Bean and Legume Vegetable Nut Free Lunch Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes