|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.