Three Pea Chicken Salad Recipe

Name: Three Pea Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sprigs tarragon, plus 2 tbsp minced tarragon leaves (divided); 1 lb chicken breast, boneless and skinless; 2 large shallots, 1 halved, 1 minced; 2 garlic cloves, 1 smashed, 1 minced; kosher salt; black pepper, freshly ground, to taste; 3/4 cup plain Greek yogurt; 3 tablespoons olive oil; 1/2 lb sugar snap pea, stringed and thinly sliced; 1 cup fresh English pea (may use thawed frozen ones); 1/2 cup snow peas, stringed and thinly sliced; 1/8 cup flat leaf parsley, finely chopped; 1/4 cup fresh chives, finely chopped; 2 teaspoons lemon zest, finely grated; 1 tablespoon fresh lemon juice (may add more to suit your taste); 8 slices bread, toasted; 8 lettuce leaves

Servings: persons

4 sprigs tarragon, plus 2 tbsp minced tarragon leaves (divided)
1 lb chicken breast, boneless and skinless
2 large shallots, 1 halved, 1 minced
2 garlic cloves, 1 smashed, 1 minced
kosher salt
black pepper, freshly ground, to taste
3/4 cup plain Greek yogurt
3 tablespoons olive oil
1/2 lb sugar snap pea, stringed and thinly sliced
1 cup fresh English pea (may use thawed frozen ones)
1/2 cup snow peas, stringed and thinly sliced
1/8 cup flat leaf parsley, finely chopped
1/4 cup fresh chives, finely chopped
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice (may add more to suit your taste)
8 slices bread, toasted
8 lettuce leaves

1
Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast. If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
2
Transfer the chicken to a plate and let it cool. Shred or dice the chicken.
3
While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
4
Combine all the peas in a medium bowl. Add the chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tbsp lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 sprigs tarragon, plus 2 tbsp minced tarragon leaves (divided), 1 lb chicken breast, boneless and skinless, 2 large shallots, 1 halved, 1 minced, 2 garlic cloves, 1 smashed, 1 minced, and more.

Yes, Three Pea Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three Pea Chicken Salad

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