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

Why This Recipe Works

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

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.