Cooking Light Potato, Chicken, and Fresh Pea Salad

Total Time
32mins
Prep 20 mins
Cook 12 mins

Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Ingredients Nutrition

Directions

  1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
  2. Reduce heat, and simmer 10 minutes or until almost tender.
  3. Add peas; cook 2 minutes or until peas are crisp-tender.
  4. Drain.
  5. Place vegetables in a large bowl.
  6. Add chicken, bell pepper, and onion.
  7. Combine oil and remaining ingredients, stirring with a whisk.
  8. Drizzle over salad; toss gently to combine.
Most Helpful

This is a great and filling recipe! I served it on a bed of spinach and arugula. Even with the chicken, the calorie count is less than 300 calories. Thanks for sharing this!

Kiko April 04, 2014