Potato, Chicken, and Fresh Pea Salad

Potato, Chicken, and Fresh Pea Salad
Photo by Becky Luigart-Stayner


  • 2 tablespoons extra-virgin olive oil
  • ½ cup finely chopped red bell pepper
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • ½ teaspoon freshly ground black pepper
  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • + 6 more ingredients
    • 1 teaspoon minced fresh tarragon
    • 2 cups fresh sugar snap peas
    • ½ cup finely chopped red onion
    • 1 garlic clove, minced
    • 2 tablespoons white wine vinegar
    • 1 tablespoon fresh lemon juice

1. 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. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion. 2. Combine oil and remai...

View full recipe at My Recipes


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