Potato, Chicken, and Fresh Pea Salad

Guess where this recipe came from? It is from the April 2009 issue of Cooking Light. The magazine just came in the mail the other day is chock full of recipes that I want to try.

This recipe is very easy and quick. It was definately a satisfying meal that would be great to make after work as it is very fast. The husband said that it was very oniony and garlicky, but I love food with garlic and onion.

The list of ingredients called for chicken from a store bought rotisserie chicken. I am sure that one could cook up the chicken in a skillet if they so desired. I went with the rotisserie, it is easy and tastes great. Also, it was on sale this week at the grocery store and in these times it is helpful to look through the grocery circular when planning out the weekly menus.

1 pound potatoes cut crosswise into 1 inch pieces (fingerling potatoes were listed, but I used extra Yukon gold that I had)
2 cups fresh sugar snap peas
2 cups chopped chicken breast
1/2 cup finely chopped red bell pepper
1/2 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 salt
1/2 teaspoon black pepper
1 minced garlic clove
*1 teaspoon minced fresh tarragon was listed, but I omitted it

1. Place potatoes in large saucepan; cover with cold water. Bring to a boil, reduce heat and simmer 10 minutes or until almost tender. Add peas; 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.
   

Yield: 4 servings.