Tuesday, May 17, 2005

Potato, Chicken and Fresh Pea Salad

Potato, Chicken and Fresh Pea Salad (Adapted from CL)

16 ounces baby or fingerling potatoes, cut crosswise into 1" pieces
2 cups fresh sugar snap peas
2 cups chopped cooked chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh tarragon
fresh ground black pepper
1 garlic clove, minced

In a large saucepan, add potatoes and cover with cold water - season with salt. Bring to a boil - reduce heat and simmer until almost tender, about 10 minutes. Add sugar snap peas - cook until the peas are crisp-tender, about 1 to 2 more minutes. Drain away water.

In a large bowl, add cooked vegetables, chicken, red bell pepper and onion.

In a medium bowl, whisk together oil, vinegar, Dijon, lemon juice, tarragon and garlic - season with salt and fresh ground black pepper. Drizzle dressing over potato mixture and toss gently to coat.

Makes about 3 to 4 servings.

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