In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender.
Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.
Editor's Note: Frozen peas may be substituted for fresh peas; thaw before using.