Three pea chicken salad
4 sprigs tarragon plus 2 tablespoons minced leaves
2 large shallots, 1 halved, 1 minced
2 garlic cloves, 1 smashed, 1 minced
1 pound skinless, boneless chicken breastsKosher salt, freshly ground pepper
3/4 cup plain Greek yogurt
3 tablespoons olive oil
1/2 pound thinly sliced stringed sugar snap peas
1cup shelled fresh English (or frozen, thawed) peas
1/2 cup thinly sliced stringed snow peas
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
8 slices toasted whole grain bread and/or lettuce leaves
Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.
Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.
Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.