Pea shoots have a deep flavor that’s uniquely fresh and summery. Baby fingerling potatoes, especially Yukon Golds, are lovely for grilling—they cook fast and become almost creamy in texture. This short-cutted aioli is just a garlicky mayonnaise that’s a specialty of southern France and is delicious with grilled or roasted vegetables.


  1. Heat grill to medium-high heat. Place potatoes in large saucepan; cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Add peas; cook 1 minute. Rinse with cold water; drain.

  2. Rub chicken with oil; season with salt and pepper. Put chicken on grill; grill 5 minutes. Turn chicken; arrange potatoes around chicken, cut-side down. Cook 5 minutes longer or until chicken is no longer pink in center.

  3. Meanwhile, mix aioli ingredients together until well blended. Arrange greens and peas on individual plates. Slice chicken and place on greens with grilled potatoes. Drizzle with tarragon mayonnaise.


Peppery watercress tossed with any other tender greens you can find at the farmers market may be substituted for pea shoots.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.