Three-Pea Chicken Salad
Three Pea Chicken Salad
- 3 tablespoons minced taragon (I did not use fresh.)
- 2 large shallots, 1 halved, 1 minced (I would use less; the shallots were over-powering.)
- 2 garlic cloves, 1 smashed, 1 minced
- 1 pound skinless, boneless chicken tenderloins
- Kosher salt, freshly ground pepper
- 3/4 cup plain Greek yogurt
- 3 tablespoons olive oil
- 1/2 pound sugar snap peas, chopped
- 1 cup frozen peas
- 1/2 cup snow peas, chopped
- 1/4 cup finely chopped fresh chives
- 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
- Toasted whole grain bread
Poach the chicken by placing taragon (2 tablespoons), halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.
Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.
Combine all peas in a medium bowl. BA suggests to string and slither the peas. I didn’t have time patience for that so I just chopped the peas except the frozen English peas.
Add chicken, dressing, minced tarragon, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. The shallots are a bit over-powering so just add more lemon if needed.
Serve spooned over toasted bread and/or lettuce.
