CHICKEN SALAD WITH PEAS, FETA AND MINT

CHICKEN SALAD WITH PEAS, FETA AND MINT image

Yield 5 people

Number Of Ingredients 18

3 tablespoons coarse sea salt
1 cup shelled fresh or frozen peas
3 small scallions, white part only, in thin rounds
4 ounces Greek feta cheese, crumbled (1 cup)
1/4 cup fresh mint leaves, cut into a chiffonade
3 cups shredded cooked chicken or turkey
8 ounces cherry tomatoes, halved
1 large ripe avocado, thinly sliced
2 heads baby romaine, coarsely shredded
4 radishes, halved and thinly sliced
1/4 cup minced fresh chives
Fine sea salt
Creamy Lemon-Chive Dressing (recipe follows)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream, or half and half
1/3 cup finely minced fresh chives
Lemon zest

Steps:

Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the peas and blanch until crisp-tender, about 2 minutes. Immediately remove the colander from the water, letting the water drain from the peas. Plunge the peas into the ice water so they cool down as quickly as possible. Drain the peas and return them to the colander. (Store the peas in an airtight container in the refrigerator for up to 4 hours.) In a large, shallow bowl, combine all the ingredients except the dressing and fine salt. Toss with just enough dressing to coat the ingredients lightly and evenly. Taste for seasoning. Arrange the salad on dinner plates, and serve. Make Dressing: In the jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)