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Three-Pea Chicken Salad

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.


4 sprigs tarragon plus 2 tablespoons minced leaves

2 large shallots, 1 halved, 1 minced

2 garlic cloves, 1 smashed, 1 minced

1 pound skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

3/4 cup plain Greek yogurt

3 tablespoons olive oil

1/2 pound thinly sliced stringed sugar snap peas

1 cup shelled fresh English (or frozen, thawed) peas

1/2 cup thinly sliced stringed snow peas

1/4 cup finely chopped flat-leaf parsley

1/4 cup finely chopped fresh chives

2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice

8 slices toasted whole grain bread and/or lettuce leaves


Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 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, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

Photo by Romulo Yanes

Recipe by Bon Appétit Test Kitchen


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