COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD

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Cooking Light Potato, Chicken, and Fresh Pea Salad image

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.

Provided by kristiesnell

Categories     Spring

Time 32m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Combine oil and remaining ingredients, stirring with a whisk.
  • Drizzle over salad; toss gently to combine.

Nutrition Facts : Calories 175.5, Fat 7.2, SaturatedFat 1, Sodium 632.1, Carbohydrate 25.9, Fiber 5.3, Sugar 3.4, Protein 3.6

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