Three-pea chicken salad recipe is healthy and delicious to eat. It is easy to make and do not require a lot of efforts. The main ingredients required for making the recipe are:
• 4 sprigs tarragon and 2 tsp crushed leaves
• 2 garlic cloves, 1 smashed, 1 minced
• 2 large shallots, 1 halved, 1 powdered
• Kosher salt, freshly ground pepper
• 1 pound skinless, boneless chicken breasts
• 3 tablespoons olive oil
• 3/4 cup plain Greek yogurt
• 1 cup shelled fresh English (or frozen, defrost) peas
• 1/2 pound thinly sliced stringed sugar snap peas
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup thinly sliced stringed snow peas
• 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
• 1/4 cup finely chopped fresh chives
• 8 slices toasted whole grain bread and/or lettuce leaves
For making the recipe, first of all, keep tarragon sprigs, smashed garlic, halved shallot and chicken in a medium pan. Now, add water to cover by a single inch and sprinkle some salt and pepper. Bring water to a boil. After that, remove the pan from heat and cover it until the chicken is cooked properly, say 15–25 minutes (depending on chicken breasts’ size). Put the chicken to a plate to cool and slice it. In the meantime, take a small bowl and beat yogurt, oil, crushed shallot and minced garlic in it. Sprinkle some salt and pepper.
Mix all peas in a medium bowl and add chicken, dressing, crushed tarragon, chives, parsley, lemon zest, and lemon juice in it. You can add more salt, pepper or lemon juice, if required and serve over lettuce leaves or toasted bread.
• 4 sprigs tarragon and 2 tsp crushed leaves
• 2 garlic cloves, 1 smashed, 1 minced
• 2 large shallots, 1 halved, 1 powdered
• Kosher salt, freshly ground pepper
• 1 pound skinless, boneless chicken breasts
• 3 tablespoons olive oil
• 3/4 cup plain Greek yogurt
• 1 cup shelled fresh English (or frozen, defrost) peas
• 1/2 pound thinly sliced stringed sugar snap peas
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup thinly sliced stringed snow peas
• 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
• 1/4 cup finely chopped fresh chives
• 8 slices toasted whole grain bread and/or lettuce leaves
For making the recipe, first of all, keep tarragon sprigs, smashed garlic, halved shallot and chicken in a medium pan. Now, add water to cover by a single inch and sprinkle some salt and pepper. Bring water to a boil. After that, remove the pan from heat and cover it until the chicken is cooked properly, say 15–25 minutes (depending on chicken breasts’ size). Put the chicken to a plate to cool and slice it. In the meantime, take a small bowl and beat yogurt, oil, crushed shallot and minced garlic in it. Sprinkle some salt and pepper.
Mix all peas in a medium bowl and add chicken, dressing, crushed tarragon, chives, parsley, lemon zest, and lemon juice in it. You can add more salt, pepper or lemon juice, if required and serve over lettuce leaves or toasted bread.
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