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Recipes
April 2012

Three-Pea Chicken Salad

By Bon Appétit Test KitchenPhotography by Romulo Yanes

3.5

(45)

Image may contain Plant Food Produce Sandwich Vegetable and Seasoning

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

4

sprigs tarragon plus 2 tablespoons minced leaves

2

large shallots, 1 halved, 1 minced

2

garlic cloves, 1 smashed, 1 minced

1

pound skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

3

/4 cup plain Greek yogurt

3

tablespoons olive oil

1

/2 pound thinly sliced stringed sugar snap peas

1

cup shelled fresh English (or frozen, thawed) peas

1

/2 cup thinly sliced stringed snow peas

1

/4 cup finely chopped flat-leaf parsley

1

/4 cup finely chopped fresh chives

2

teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice

8

slices toasted whole grain bread and/or lettuce leaves

Need to make a substitution?

Preparation

  1. Step 1

    Place tarragon sprigs, 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.

    Step 2

    Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.

    Step 3

    Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

Nutrition Per Serving

1 serving contains: Calories (kcal) 450 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 70 Carbohydrates (g) 45 Dietary Fiber (g) 14 Total Sugars (g) 11 Protein (g) 37 Sodium (mg) 430
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