Rainbow Carrot, Pea Shoot, and Chicken Salad

In carrot bunches sold as “rainbow,” each color is actually a different variety, but they’ve been grown together. For the most beautiful salad, use carrots that are a mix of sizes and colors from light to dark. Slicing them is fastest on a classic French- or Japanese-style mandoline, but you can also use a vegetable peeler.

1 1/2 pounds rainbow carrots (preferably a mix of long and short ones)

4 ounces pea shoots*

2 cups sugar snap peas

1/3 cup extra-virgin olive oil

1/4 cup Meyer lemon juice

1 large garlic clove, minced

About 1/2 tsp. kosher salt

1/4 teaspoon pepper

1 cup crumbled sheep's- or goat's-milk feta cheese

3/4 cup mint leaves, cut into slivers

3 cups shredded cooked chicken

Step 1

Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.

Step 2

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towels, and pat dry.

Step 3

Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.

Step 4

Add carrots, pea shoots, snap peas, feta, mint, and chicken to bowl and toss gently. Season with more salt if you like.

Step 5

*Find at farmers' markets and Asian markets.

Nutrition Facts

Amount Per Serving
Calories 395Calories from Fat 51

% Daily Value *
Total Fat 23g36%

Saturated Fat 7g35%
Cholesterol 85mg29%
Sodium 542mg23%
Total Carbohydrate 22g8%

Dietary Fiber 4.6g19%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Rainbow Carrot, Pea Shoot, and Chicken Salad