Ingredients for Cooking Light Potato Chicken And Fresh Pea Salad
- Fingerling Potato
- 1 cup sugar snap peas
- Chicken Breasts
- Red Bell Pepper
- Red Onion
- Extra Virgin Olive Oil
- White Wine Vinegar
- Fresh Lemon Juice
- 1 tablespoon Dijon mustard
- Fresh Tarragon
- ½ teaspoon salt (plus 1 teaspoon for potatoes)
- Fresh Ground Black Pepper
- Garlic Clove
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How to Make Cooking Light Potato Chicken And Fresh Pea Salad
- Place 1 pound fingerling potatoes in a large saucepan.
- Cover with cold water, add 1 teaspoon salt.
- Bring to a boil over high heat.
- Reduce heat to medium-low, and simmer for 10-12 minutes, or until potatoes are almost tender.
- Add 1 cup sugar snap peas to the saucepan.
- Cook for 2-3 minutes, or until peas are crisp-tender.
- Drain the potatoes and peas thoroughly.
- While the vegetables are cooking, chop 1 red bell pepper and ½ cup red onion.
- Place the cooked potatoes and peas in a large bowl. Add 2 cups cooked rotisserie chicken, chopped bell pepper, and chopped red onion.
- In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Drizzle the dressing over the salad.
- Toss gently to combine. Serve warm, at room temperature, or chilled.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
5g
Carbs
8g
