Three Pea Chicken Salad - Northern Michigan's News Leader

Three Pea Chicken Salad

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4 sprigs tarragon (plus 2 tbs. minced leaves)
2 large Shallots (1 halved, 1 minced)
2 cloves Garlic (1 smashed, 1 minced)
1 lb Boneless, skinless chicken breasts
  Kosher salt and freshly ground black pepper
3 tbs Olive oil
1/2 lb Thinly sliced stringed sugar snap peas
1 cup Shelled fresh English 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 tsp Finely grated lemon zest, plus 1 tbs lemon juice
8 slices Toasted whole grain bread and/or lettuce leaves

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 the size of the 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. Add chicken, dressing, minced tarragon and parsley, chives lemon zest and 1 tablespoon 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.