3 C. Chicken (We used a pre-cooked rotisserie chicken from the grocery store and just pulled the meat)
1 lb. Fingerling Potatoes (could also substitute red skin)
2 C. Sugar Snap Peas
3/4 C. Red Pepper, chopped
1/2 C. Red Onion, finely diced

Dressing
3 Tbsp. Olive Oil
3 Tbsp. White Wine Vinegar
1 Tbsp. Lemon Juice
1 & 1/2 Tbsp. Dijon Mustard
1 Tsp. Tarragon
1 Tsp. Salt
1/2 Tsp. Pepper
1 Garlic Clove, minced


Place potatoes in saucepan and cover with water (2 inches over potatoes).
Bring water to boil, then reduce to med-high heat and simmer potatoes until fork tender (about 10 min).
Add peas to simmering water and cook with the potatoes for 2 minutes.
Drain water and allow vegetables to cool.
Combine Dressing Ingredients in a separate bowl and whisk together.
Chop potatoes into 1" chunks and half the peas then add to chicken, peas and onion.
Drizzle dressing over salad and toss gently to combine.
Refrigerate for 1 hour before serving.