Fresh, zesty, and packed with plant protein, this Three Pea Plant Chicken Salad is the ultimate light-yet-satisfying bite. Tender Daring Plant Chicken is infused with fragrant tarragon, then tossed with crisp sugar snap peas, English peas, and snow peas for a trio of sweet, crunchy goodness. A creamy, herby vegan yogurt dressing brings it all together with a punch of lemon zest and fresh chives. Pile it onto toasted bread, wrap it up, or enjoy it straight from the bowl—because it’s that good.
4Serves
10 minCook
20 minPrep
In a medium saucepan, combine the tarragon sprigs, halved shallot, smashed garlic clove, and a pinch of salt and pepper.
Add the plant chicken pieces to the saucepan and cover with water by about 1 inch.
Bring the water to a gentle simmer over medium heat. Let it simmer for 5-7 minutes to infuse the flavors and heat the plant chicken through.
Remove the plant chicken from the saucepan and let it cool on a plate. Once cooled, shred or dice the pieces into bite-sized chunks.
In a small bowl, whisk together the vegan yogurt, olive oil, minced shallot, and minced garlic.
Season the dressing with salt and pepper to taste. Set aside.
In a large mixing bowl, combine the sugar snap peas, English peas, and snow peas.
Add the shredded or diced plant chicken to the bowl.
Pour the dressing over the salad and add the minced tarragon, parsley, chives, lemon zest, and lemon juice. Toss everything together until well-coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve the salad spooned over toasted bread or lettuce leaves for a light and refreshing meal.
Alternatively, use the salad as a filling for wraps or enjoy it on its own as a side dish.
