Recipe by kristiesnell
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.
- 1 lb fingerling potato, cut crosswise into 1-inch pieces
- 2 cups fresh sugar snap peas
- 2 cups rotisserie chicken breasts, skinless and chopped
- 1⁄4 cup finely chopped red bell pepper
- 1⁄3 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 fresh ground black pepper
- 1 garlic clove, minced
Directions See How It's Made
- 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.
- Place vegetables in a large bowl.
- Add chicken, bell pepper, and onion.
- Combine oil and remaining ingredients, stirring with a whisk.
- Drizzle over salad; toss gently to combine.