tasty tuesday ~ three pea chicken salad...

The herbs and lemon zest combined with the tangy greek yogurt
creates a clean fresh taste that just sings of Spring.
We eat a lot of chicken here at Chez Lenaburg. Sometimes I feel like I may begin molting we eat it so often. But it's inexpensive when I buy it in bulk and it takes on just about any flavor profile on the planet. One evening we can be in Jamaica the next in Italy.  

So bring on the chicken!

I have quite an extensive recipe collection of hot chicken dishes but not so many cold. My husband is a big fan of peas...any kind of pea. I am not. When I was going through last months Bon Appetit magazine, this recipe caught my eye. It had not one but three different types of peas in it. It looked light and flavorful, perfect for a Sunday lunch after church and with all those peas I knew i would score a few culinary points with my sweetie.


It was so good. The lemon, herbs and greek yogurt creating a light flavor profile that made me immediately think of spring. I have now made it twice more since then and will be adding it to my summer menu rotation. It pairs beautifully with a lovely fresh vegetable salad, either as the topper or along side it traveling atop some crispy homemade crostini. Either way...it's a winner and very simple to make.

Celebrate the Feast!
This weeks recipe is being shared with  Nap Time CreationsBalancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe BoxDomestically Divine Homemaking Link UpWhat's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious DishesTempt Your Tummy TuesdayThe King's Court IVThis Chic CooksCast Party Wednesday @ Lady behind the CurtainTuesdays at the Table33 Shades of Green, Full Plate @ Miz Helen's Country CottageFriday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
It's light, filled with green goodness and tons of flavor.
Perfect for lunch or dinner on a warm evening.
Three Pea Chicken Salad
from Bon Appetit Magazine - April 2012

4 sprigs tarragon plus 2 Tbsp minced leaves
2 large shallots, 1 halved, 1 minced
2 garlic cloves, 1 smashed, 1 minced
1 lb boneless, skinless chicken breasts
kosher salt, freshly ground black pepper
3/4 cup plain Greek yogurt
3 Tbsp olive oil
1/2 lb thinly sliced stringed sugar snap peas
1 cup fresh shelled English, or frozen thawed peas
1/2 cup thinly sliced string snow peas
1/4 cup finely chopped flat leaf parsley
2 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
1/4 cup  chopped fresh chives
8 slices toasted whole grain bread and/or lettuce

Place tarragon sprigs, halved shallot, smashed garlic, and chicken in  a medium saucepan.  Add water and cover by 1" and season with salt and pepper. Bring water to a boil; remove pan from heat, cover and let stand until chicken is cooked through, about 15-25 minutes depending on size of chicken breasts.  Transfer chicken to a plate and let cool.  Shred or dice chicken.

Meanwhile whisk yogurt, oil, minced shallot and minced garlic in a small bowl.  Season dressing with salt and pepper.  

Combine all peas in a medium bowl.  Add chicken, dressing, minced tarragon, parsley, chives, lemon zest and 1 Tbsp lemon juice; toss to coat.  Season to taste with salt and pepper and additional lemon juice, if desired.  Serve spooned over toasted bread and/ or lettuce leaves.