Three Pea Chicken Salad Recipes

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THREE PEA CHICKEN SALAD



Three Pea Chicken Salad image

This brightly colored chicken salad just screams spring! Serve over toasted bread (your favorite type) and/or lettuce leaves! Found this one in Bon Appetit magazine and made just some minor adjustments to suit my taste.

Provided by breezermom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

4 sprigs tarragon, plus 2 tbsp minced tarragon leaves (divided)
1 lb chicken breast, boneless and skinless
2 large shallots, 1 halved, 1 minced
2 garlic cloves, 1 smashed, 1 minced
kosher salt
black pepper, freshly ground, to taste
3/4 cup plain Greek yogurt
3 tablespoons olive oil
1/2 lb sugar snap pea, stringed and thinly sliced
1 cup fresh English pea (may use thawed frozen ones)
1/2 cup snow peas, stringed and thinly sliced
1/8 cup flat leaf parsley, finely chopped
1/4 cup fresh chives, finely chopped
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice (may add more to suit your taste)
8 slices bread, toasted
8 lettuce leaves

Steps:

  • Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast. If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
  • Transfer the chicken to a plate and let it cool. Shred or dice the chicken.
  • While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
  • Combine all the peas in a medium bowl. Add the chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tbsp lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

MY CHICKEN AND PEA SALAD



My Chicken and Pea Salad image

Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.

Provided by kate09

Categories     Salad Dressings

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 chicken breast halves, cooked
1 (16 ounce) package frozen peas
1 onion, diced
1/3 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill seasoning
salt (to taste)
pepper (to taste)

Steps:

  • Tear apart chicken into strips.
  • Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
  • Combine dressing ingredients.
  • Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.

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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Top Asked Questions

Drain and rinse the chickpeas. In a large bowl, mash chickpeas with a potato masher (or a fork) until 3/4 of the mixture is mashed. It’s ok if some chickpeas are still whole. Add the grapes, almonds, celery, scallions, dill, parsley, lemon juice, salt, mustard, and mayo.
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