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Three Pea Chicken Salad

Three Pea Chicken Salad created by threeovens

This brightly colored chicken salad just screams spring! Serve over toasted bread (your favorite type) and/or lettuce leaves! Found this one in Bon Appetit magazine and made just some minor adjustments to suit my taste.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast. If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
  • Transfer the chicken to a plate and let it cool. Shred or dice the chicken.
  • While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
  • Combine all the peas in a medium bowl. Add the 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.
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RECIPE MADE WITH LOVE BY

@breezermom
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@breezermom
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"This brightly colored chicken salad just screams spring! Serve over toasted bread (your favorite type) and/or lettuce leaves! Found this one in Bon Appetit magazine and made just some minor adjustments to suit my taste."
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  1. threeovens
    This is a terrific and flavorful salad. The tarragon really adds something fresh and delightful, and the peas, all 3 of them, add a nice crunch. Thanks for posting.
    Reply
  2. threeovens
    Three Pea Chicken Salad Created by threeovens
    Reply
  3. breezermom
    This brightly colored chicken salad just screams spring! Serve over toasted bread (your favorite type) and/or lettuce leaves! Found this one in Bon Appetit magazine and made just some minor adjustments to suit my taste.
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