Cooking Light Potato, Chicken, And Fresh Pea Salad

• 1 lb fingerling potato, cut crosswise into 1-inch pieces
• 2 cups fresh sugar snap peas
• 2 cups rotisserie chicken breasts, skinless and chopped
• 1/4 cup finely chopped red bell pepper
• 1/3 cup finely chopped red onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove, minced

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.

fingerling potato, fresh sugar, rotisserie chicken, red bell pepper, red onion, extra virgin olive oil, white wine vinegar, lemon juice, mustard, tarragon, salt, fresh ground black pepper, garlic

Taken from www.food.com/recipe/cooking-light-potato-chicken-and-fresh-pea-salad-367095 (may not work)