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Chicken Salad with Peas and Fresh Herb Vinaigrette

Yield 4 servings (serving size: 1 cup)
Fresh parsley and thyme in the vinaigrette and sweet frozen peas in the chicken salad render a lighter flavor than the traditional mayonnaise-based chicken salads.

Ingredients

  • 1/2 cup fresh parsley
  • 1/2 cup chopped green onions
  • 3 tablespoons rice vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon sugar
  • 1 to 2 teaspoons chopped fresh thyme
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1 garlic clove
  • 1 1/2 cups chopped cooked chicken breast
  • 3/4 cup chopped celery
  • 1 (10-ounce) package frozen green peas, thawed
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 209
  • caloriesfromfat 29 %
  • fat 6.8 g
  • satfat 1.1 g
  • monofat 3.8 g
  • polyfat 1.3 g
  • protein 21.8 g
  • carbohydrate 14.8 g
  • fiber 4.9 g
  • cholesterol 45 mg
  • iron 2.7 mg
  • sodium 364 mg
  • calcium 70 mg

How to Make It

  1. Combine first 9 ingredients in a food processor; process until smooth. Combine parsley mixture, chicken, celery, and peas in a large bowl, tossing well. Sprinkle with almonds.