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Whole-Grain Mustard Chicken Salad

Name: Whole-Grain Mustard Chicken Salad
Total time: 30 min
Ingredients: 8 ounces, sugar snap peas, strings removed; , Salt and pepper; 1/2 cup, whole-grain mustard; 3 tablespoons, lemon juice; 2 tablespoons, extra-virgin olive oil; 1 (2 1/2-pound), rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 1 cup, red grapes, halved; 3 tablespoons, minced fresh chives; 4 whole, red leaf lettuce leaves

Appears in Cook's Country June/July 2016

Fresh lemon juice brightens this light and summery version of chicken salad, while sugar snap peas and red grapes add a juicy crunch.

YIELD 4

TIME 30 minutes

Why This Recipe Works

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Gather Your Ingredients

1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

1 cup red grapes, halved

3 tablespoons minced fresh chives

4 whole red leaf lettuce leaves

Key Equipment

Before You Begin

You can substitute more delicate Bibb lettuce leaves if you prefer.

Instructions

Bring 6 cups water to boil in large saucepan. Add snap peas and 1 teaspoon salt and cook until slightly tender, about 2 minutes. Drain snap peas, then transfer to bowl of ice water to cool completely. Drain again, transfer to salad spinner, and spin to remove excess moisture.

Whisk mustard, lemon juice, oil, ½ teaspoon pepper, and ¼ teaspoon salt in large bowl. Stir in chicken, grapes, chives, and snap peas until combined. Season with salt and pepper to taste.

Place 1 lettuce leaf on each of 4 plates. Place 1 cup chicken salad on each lettuce leaf. Serve.

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