My Chicken And Pea Salad Recipes

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COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD



Cooking Light Potato, Chicken, and Fresh Pea Salad image

Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Provided by kristiesnell

Categories     Spring

Time 32m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 lb fingerling potato, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups rotisserie chicken breasts, skinless and chopped
1/4 cup finely chopped red bell pepper
1/3 cup finely chopped red onion
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced

Steps:

  • Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
  • Reduce heat, and simmer 10 minutes or until almost tender.
  • Add peas; cook 2 minutes or until peas are crisp-tender.
  • Drain.
  • Place vegetables in a large bowl.
  • Add chicken, bell pepper, and onion.
  • Combine oil and remaining ingredients, stirring with a whisk.
  • Drizzle over salad; toss gently to combine.

Nutrition Facts : Calories 175.5, Fat 7.2, SaturatedFat 1, Sodium 632.1, Carbohydrate 25.9, Fiber 5.3, Sugar 3.4, Protein 3.6

CHICKEN AND PEA SALAD



Chicken and pea salad image

This is a great salad to eat on hot days of summer. It came about because I needed something for a picnic but I didn't want to bring two different salads. We love chicken salad and we love pea salad so I thought why not put them together. It is nice alone or served on top of fresh salad greens. I have also done a veggie...

Provided by Molly Stingley

Categories     Chicken Salads

Time 55m

Number Of Ingredients 12

4 slice bacon
1 medium chicken, cooked
1 small onion, chopped fine
2 stalk(s) celery , chopped fine
1 small jar of diced pimentos
2 c peas, frozen
3 hard boiled eggs, chopped
1 c mayonnaise (or half greek yogurt)
2 Tbsp mustard (whatever kind you like)
1 lemon( juice only)
salt and pepper to taste
pickle relish, optional

Steps:

  • 1. Cook bacon crisp. Drain off grease and crumble.
  • 2. De-bone and chop up the chicken. Put chicken in large bowl. You will want on big enough to stir without spilling.
  • 3. Put all the ingredients all together in a bowl and stir. Best if left to set in fridge for a couple hours so that the flavors combine. But you don't have to.

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