Chicken and Pea Salad
Chicken salad is much more interesting with the addition of crisp snap peas and sweet English peas. In this easy dish, yogurt replaces the usual mayonnaise, with a little boost in flavor from extra virgin olive oil. You can roast chicken for this or use leftover or rotisserie chicken to save time.
Recipe Information
Total Time: 40 minutes; 15 minutes active
Servings: 4
Ingredients
- 1/2 pound snap peas
- 3 cups cooked chicken
- 1/2 cup frozen peas, thawed
- 2 scallions, chopped
- 1/4 cup parsley, chopped
- 1/2 cup Greek yogurt, nonfat
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon zest
- 1 teaspoon dried tarragon
- Salt to taste
Preparation
- Trim the snap peas, chop into ½-inch pieces and place in a bowl with the chicken. Add the thawed peas, scallions and parsley.
- In a cup, stir the yogurt, olive oil, lemon zest and tarragon. Pour over the chicken mixture and stir to mix.
Serving Suggestion
Serve on a bed of butter lettuce with crackers or on sandwiches.
Nutritional Information
270 calories, 10 g. fat, 75 mg. cholesterol, 105 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 34 g. protein
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