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Three-Pea Chicken Salad

March 27, 2012
I literally just finished making and devouring this chicken salad and I couldn’t wait to tell you about it! This salad requires exclamation points!
Over-used exclamation points typically make me shudder.
SERIOUSLY! The people at Bon Appetit really know what they are doing! I AM SHOUTING!
And, I never joke about over-used capitalization and exclamation points.
You should make this salad for your next picnic.
Now.
Lay on a blanket in your backyard.
Drink Prosecco.
Suck on some sweet, brilliantly red strawberries.
Make out with your man/woman friend.
Smell the roses.
Eat this chicken salad.
It’s light, lemony, crunchy, healthy and full of rainbows, butterflies and cupcakes. It’s everything you want in a salad sans heavy dressings and calories. It is worthy of punchy punctuation!

Three Pea Chicken Salad 

Adapted from Bon Appetit, April 2012
http://www.bonappetit.com/recipes/quick-recipes/2012/04/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.

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