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T his is a lovely salad for a light lunch on a warm summer day. Double the recipe and it’s perfect party fare.

Serves 6

2 pounds boneless, skinless chicken breast halves (about 4)

8 ounces sugar snap peas, trimmed

½ cup sour cream (regular or reduced fat)

½ cup mayonnaise

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 stalks celery, thinly sliced

2 tablespoons minced red onion

¼ cup finely chopped fresh tarragon

Salt

1. Trim excess fat from chicken. Place chicken in medium heavy saucepan; cover with water and place over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer to bowl; let cool. Shred into 1-inch strips.

2. Bring water to boil in a medium saucepan over high heat. Add peas; cook 3 minutes, until tender-crisp. Drain and rinse with cold water.

3. In a medium bowl, combine sour cream, mayonnaise, lemon juice and mustard. Add chicken strips, peas, celery, onion and tarragon. Season with salt.

TIP

Fresh herbs last longer if they are stored correctly. First, remove any rubber bands from the bunch, then trim off any woody stems. Put the unwashed bunch, stems down, in a tall glass. Add water just to cover the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.