Three-Pea Chicken Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Bon Appeitie
| 4 sprigs | tarragon, plus 2 Tbl minced leaves |
| 2 large | shallots, 1 halved and 1 minced |
| 2 cloves | garlic, 1 smashed and 1 minced |
| 1 lb | skinless boneless chicken breats |
| kosher salt | |
| ground black pepper | |
| 3/4 cup | plain greek yogurt |
| 3 Tbl | olive oil |
| 1/2 lb | sugar snap peas, thinly sliced |
| 1 cup | shelled fresh English peas, or frozen thawed |
| 1/2 cup | flat-leaf parsley, finely chopped |
| 1/2 cup | chives, finely chopped |
| 2 tsp | lemon zest, finely grated |
| 1 Tbl | fresh lemon juice |
| 8 slices | toasted whole grain bread |
Place tarragon sprigs, halved shallot, smashed garlic and chicken in a medium saucepan. Add water to cover by 1" and season with salt and pepper. Bring water to a boil; remove pan from heat, cover and let stand util chicken is just cooked through, 15-25 minutes. depending on the size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.
Whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper
Combine peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest and 1 Tbl lemon juice; toss to coat. Season to taste with salt and pepper, add more lemon juice if desired. Spoon over toasted bread
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