Rainbow Carrot, Pea Shoot, And Chicken Salad

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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

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