Getting Fit on this Beautiful Spring Day with Potato, Chicken, and Fresh Pea Salad

This colorful, gorgeous spring salad is light in calories, easy to make and scrumptious. It is such a beautiful spring day to sit outside and enjoy Potato, Chicken, and Fresh Pea Salad with a  baguette and perhaps sparking water or a  glass of chilled white wine.

                                             Potato, Chicken, and Fresh Pea Salad
                                                                 adapted from
                                                                Cooking Light
                                                   Cooking through the Seasons
                                                   an everyday guide to enjoying 
                                                              the freshest food

Ingredients
1 pound fingerling potatoes, cut crosswise
   into 1" pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie
   chicken breasts
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly grated black pepper
1 garlic clove minced

1. Place the potatoes in a large sauce pan, cover with cold water. Bring to a boil. Reduce heat, and simmer for 10 minutes or until almost tender. Add peas and 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.  

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