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Thursday, June 2, 2016
chicken, potato, and fresh pea salad
1 poundfingerling potatoes, cut crosswise into 1-inch pieces
2 cupsfresh sugar snap peas
2 cupschopped skinless, boneless rotisserie chicken breast
1/2 cupfinely chopped red bell pepper
1/2 cupfinely chopped red onion
2 tablespoons canola oil
1 tablespoonfresh lemon juice
1 tablespoonDijon mustard
1 teaspoonminced fresh tarragon
1/2 teaspoonfreshly ground black 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 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.