Cooking Light Potato, Chicken, and Fresh Pea Salad

“Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.”
READY IN:
32mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
  2. Reduce heat, and simmer 10 minutes or until almost tender.
  3. Add peas; cook 2 minutes or until peas are crisp-tender.
  4. Drain.
  5. Place vegetables in a large bowl.
  6. Add chicken, bell pepper, and onion.
  7. Combine oil and remaining ingredients, stirring with a whisk.
  8. Drizzle over salad; toss gently to combine.

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