Three-Pea Chicken Salad
*Gently poach chicken breasts, or use rotisserie chicken for this salad.
4 sprigs tarragon plus 2 Tbsp. minced leaves
2 large shallots, 1 halved, 1 minced
2 garlic cloves, 1 smashed, 1 minced
1 lb. skinless, boneless chicken breasts
3/4 cup of plain Greek yogurt
3 Tbsp. olive oil
1/2 lb thinly sliced stringed sugar snap peas
1 cup shelled fresh English (or frozen, thawed) 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 also 1 Tbsp. fresh 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, approx. 20 mins, depending on size of chicken breast. Transfer chicken to plate, let cool. Dice or shred chicken.
Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper to desired taste.
Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Add additional lemon juice, if desired. May be served over toasted bread and/or lettuce leaves.
This recipe provides 4 servings:
Nutritional info per serving:
Fat: 14 grams
Fiber: 14 grams