Cooking Light Potato, Chicken, And Fresh Pea Salad - cooking recipe

Ingredients

1 lb fingerling potato, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups rotisserie chicken breasts, skinless and chopped
1/4 cup finely chopped red bell pepper
1/3 cup finely chopped red onion
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced

Preparation

Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
Reduce heat, and simmer 10 minutes or until almost tender.
Add peas; cook 2 minutes or until peas are crisp-tender.
Drain.
Place vegetables in a large bowl.
Add chicken, bell pepper, and onion.
Combine oil and remaining ingredients, stirring with a whisk.
Drizzle over salad; toss gently to combine.