DISH OF THE MONTH- CHICKEN & SUGAR SNAP PEA SALAD
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon zest
2 tablespoon fresh lemon juice
2 teaspoons minced shallot
1 teaspoon honey
1 pound fresh sugar snap peas (about 7 cups)
3 cups shredded rotisserie chicken
1/4 cup of feta cheese
1/2 cup thinly sliced red onion, rinsed in cold water and patted dry
1 cup packed fresh mint leaves
1 3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup toasted sliced almonds
Whisk together oil, vinegar, lemon zest and juice, shallot, and honey in a large bowl. Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, feta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper.
Stir salad until well combined. Sprinkle with almonds.
Make Ahead - Salad may be covered and stored in refrigerator up to 2 days.