For the third (or fourth, or fifth…) time, I’d like to attempt restarting this blog. I took a long hiatus from cooking most anything interesting, partly because of my repeated attempts to fast (more and less successful over the past year) and partly because of my increasingly busy schedule. Still, cooking remains a big passion of mine, bigger than almost anything else. So now, when I can, I’d like to go back to posting some things I made long ago, as well as whatever I make when I can manage something interesting.
The other night, it was this salad. See, neither my husband nor I are big salad eaters. I don’t mind it when it’s well composed, but I can almost never manage to make one at home that measures up to the ones you can get at a restaurant. My husband’s issue is that he just really hates lettuce, because it doesn’t taste like anything and he sees it as a foil for salad dressing, which he doesn’t much like either. So the few salads I’ve made at home have been those with little to no lettuce, and those seem to be well-received. This particular night, I really wanted something with plenty of fresh, crunchy vegetables and a little chicken for texture and protein.
It takes a little longer than usual to make if you do chop and shred everything as indicated, but if you’re feeling lazy I imagine you can just use all of the vegetables whole or in larger pieces.
Three-Pea Chicken Salad
(serves 2-3 as a main course; 3-4 as an appetizer; the amount of dressing is enough to dress the salad very heavily. I suggest tossing the salad with a few spoonfuls at a time until you reach the amount of dressing you prefer.)
- 1 c. string peas
- 1 c. sugar snap peas
- 1/2 c. green peas
- 1 red bell pepper, minced
- 1 lb. chicken thighs
- 3/4 c. Greek yogurt
- 1/2 c. mayonnaise
- zest of 1 lemon
- juice of 1 lemon (optional)
- 1 clove of garlic, grated
- 1/2 tsp. dried tarragon (or 1 tbsp. fresh minced)
- salt and pepper to taste
- Place chicken thighs in a small pot and cover them with water. Sprinkle in some salt, and bring to a simmer over medium-high heat. Take the pot off the heat and let the chicken thighs cook in the hot water 10-15 minutes, or until cooked through. When cooked, take out of the water and let cool.
- Heat a separate pot of water to boiling, and salt it. Add string peas, snap peas, and green peas, and cook for 2-3 minutes, until vegetables have turned bright green. Meanwhile, prepare a bowl of ice water. When vegetables are done, drain and add to bowl of ice water to rapidly cool them.
- Drain the vegetables. Pick out the string peas and snap peas and shred them with a knife. Add shredded peas, green peas, and red bell pepper to a bowl. When chicken is cool, shred it as well and add it to the bowl.
- In a separate bowl, whisk together the dressing ingredients: yogurt, mayonnaise, lemon zest (and juice, if using), garlic, salt, and pepper. Toss with vegetables and chicken.