I’m back!!!!!!!! I’m still recovering from mono, but I finally have the energy to be on the computer and make a post. Let me tell you, mono is long and hard. Don’t ever get it. You wont like it. I made this delicious, green, bright, springy salad before I got sick and I have been dying to post it!
I actually didn’t think that I would like this salad, because peas just don’t thrill me. But I made it because I knew my husband would love it. He loves anything with vegetables. However, I was pleasantly surprised that I LOVED this salad! The tart Greek yogurt and the chicken really pair nicely with the peas, making the sweetness of the peas (that I usually hate), perfect. So if you don’t like peas, you just might change you mind after this salad.
- Leaves from 4 sprigs of Tarragon, chopped
- 1/4 C. flat leaf parsley, chopped
- 1/4 C. fresh chives, chopped
- 1/8 C. fresh basil, chopped
- 3 scallions
- 3/4 plain Greek yogurt
- 3 TBSP. olive oil
- 1 TBSP. fresh lemon juice
- 2 tsp. lemon zest
- 1 can pre-cooked white chicken breast packed in water
- 1/2 lb. stringed sugar snap peas, thinly sliced
- 1/2 C. stringed snow peas, thinly sliced
- 1 C. shelled fresh sweet peas (or frozen, and thawed)
- 1 C. cucumbers, peeled and diced
- 1/2 C. mozzarella cheese, shredded
- salt and pepper to taste
- 1 skinny loaf French bread
1. Slice and dice all necessary items listed above.
2. Combine the herbs, scallions, yogurt, olive oil, lemon juice, and lemon zest in a medium sized bowl.
3. Mix in the chicken, all three peas, cucumbers, and mozzarella cheese.
4. Add salt and pepper if needed.
5. Slice the French bread horizontally. Lay the pieces flat on a baking sheet. Toast in the oven on broil for about 1-2 minutes. Watch closely and take them out as soon as they start to turn golden. Or if you have the patience, toast at 350 F. for about 15 minutes.
6. Spoon the salad over the bread slices and enjoy!!!
Idea from Bon Appetit magazine, but very altered and adapted to my liking