Potato, Chicken, and Fresh Pea Salad Recipe

It is so often overlooked in the world of herbs, but its taste is so distinct and interesting. With its a slight anise flavor, people often write it off because they think it tastes Potato, Chicken, and Fresh Pea Salad.  Can I tell you how tired I am of hearing that? It does not. It’s so much more that that. It has subtle nuances that are impossible to describe, giving food a nice fresh dose of originality. Give it a chance, and you will fall in love with it.


1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tsp minced fresh tarragon
1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced


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.

Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

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