Chicken Salad with Peas
This Chicken Salad with Peas is such an easy high-protein lunch for busy days! It's made with shredded chicken, green peas, fresh herbs, lemon juice, and a creamy yogurt-based Dijon dressing. It's great for meal prep and a crowd pleaser to bring to a gathering!
Equipment
Ingredients
- 4 cups shredded cooked chicken (about 1½ lbs raw chicken breast or 1 rotisserie chicken)
- 2 cups green peas
- ¼ cup fresh dill
- ¼ cup fresh mint
- ½ cup feta cheese
- ½ cup red onion, diced
- 2 tablespoon capers (optional)
Dressing Ingredients
- 1 cup skyr or Greek yogurt (I use Siggi's skyr)
- 2 tablespoon Dijon mustard
- 1-2 small lemons, juiced (start with 1 lemon or 2-3 tablespoon juice and add more to taste)
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- If you have cooked chicken, skip this step. If you need to cook the chicken, preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred.
- While the chicken is baking, chop the red onion, fresh herbs, and capers. Add the dressing ingredients including the yogurt, Dijon, lemon, and seasonings to a large bowl and whisk to combine. Add the other ingredients to the bowl and mix so everything is well coated by the dressing. Give it a taste and add more salt as needed.
- Hint: I like to shred my chicken by pulsing it in a food processor.
Notes
Expert Tips
- Be sure to use chicken that is well seasoned for the best flavor and let it cool before adding it to the dressing and other ingredients.
- Pat the peas and capers dry before adding them to the chicken salad.
- I like to use skyr, which is an Icelandic yogurt similar to Greek yogurt but slightly less tangy.
- Use a block of feta and crumble it yourself for the freshest flavor.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 345kcalCarbohydrates: 19gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgFiber: 6g
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