This dish is so light, and great for taking for lunches. I love the fresh, raw peas that bring a certain spring-quality to it. Unlike traditional chicken salad, the dressing isn’t heavy or overwhelming and adds a delicate balance to the peas and chicken.
For the salad:
4 tbs tarragon*, minced
1 large shallot, halved
1 garlic clove, crushed
1 lb chicken breasts, skinless and boneless
½ lb sugar snap peas**, thickly sliced
1 cup shelled fresh English peas**
½ cup snow peas**, thinly sliced
¼ cup parsley*, chopped
¼ cup chives*, chopped
2 tsp lemon zest
1 tbs lemon juice
8 slices toasted whole grain bread and/or lettuce leaves
For the dressing:
¾ cup plain greek yogurt
2 tbs olive oil
1 tbs chopped garlic
1 large shallot, minced
*If using dried spices, let salad sit for 20 mins before serving to soften the leaves
**Use whatever peas you have on hand
Place 2 tbs tarragon, the halved shallot, crushed garlic and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper.
Once water has come to a boil, remove from heat. Cover and let stand until chicken is cooked through, about 15-25 mins. Transfer chicken to a plate and let cool. Shred or dice the chicken.
Meanwhile make the dressing by whisking the yogurt, oil, minced shallot, and chopped garlic in a small bowl. Season with salt and pepper.
Combine all the peas in a large bowl. Add the chicken, dressing, remaining tarragon, parsley, chives, lemon zest and lemon juice. Toss to coat. Season to taste with salt and pepper.
Serve spooned over toasted bread and/or lettuce leaves.
Recipe adapted from Bon Appétit