Potato, Chicken, and Fresh Pea Salad
Yield: 4-6 Servings Prep: 10 minutes Cook: 20 minutes

I can whip this up on one of my really busy days with limited time to cook. I purchase the rotisserie chicken that day so it's warm when I make dinner. This would also make an awesome lunch served chilled or at room temperature. A family hit; and time left over after dinner  for family activities.
If I don't have fresh herbs and spices on hand I buy Gourmet Garden . I find them in the produce section of our local grocery store.

1 pound fingerling potatoes cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
½ teaspoon pepper
1 garlic clove, minced

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add pea; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

1 ½ cups=

Fat 9.3g           Carbs 29.2g
Protein 26.4g    Fiber 3.6g


Inspired from Cooking Light April 2009 page 92