Chicken Salad with Peas and Fresh Herb Vinaigrette

recipe
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

January 2005
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