Chicken & Pea Shoot Salad with Tarragon Aioli
30 minutes
Serves: 4
Pea shoots have a deep flavor that’s uniquely fresh and summery. Baby fingerling potatoes, especially Yukon Golds, are lovely for grilling—they cook fast and become almost creamy in texture. This short-cutted aioli is just a garlicky mayonnaise that’s a specialty of southern France and is delicious with grilled or roasted vegetables.
Ingredients
- SALAD
- 2 to 3 (14 ounces) Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts
- 12 baby Yukon Gold or other fingerling potatoes, halved
- 1-1/4 cup sugar snap peas
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper
- 3 cups fresh pea shoots
- 3 cups mixed baby greens or watercress leaves
- AIOLI
- 1 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 lemon, zest removed, juiced
- 1 clove garlic
- 2 teaspoons finely chopped fresh tarragon
Instructions
- Heat grill to medium-high heat. Place potatoes in large saucepan; cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Add peas; cook 1 minute. Rinse with cold water; drain.
- Rub chicken with oil; season with salt and pepper. Put chicken on grill; grill 5 minutes. Turn chicken; arrange potatoes around chicken, cut-side down. Cook 5 minutes longer or until chicken is no longer pink in center.
- Meanwhile, mix aioli ingredients together until well blended. Arrange greens and peas on individual plates. Slice chicken and place on greens with grilled potatoes. Drizzle with tarragon mayonnaise.