Cooking Light 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. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

• Ready In: 32 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 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

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.