Chicken Salad with Peas and Fresh Herb Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 29%
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 21.8g
  • Carbohydrate: 14.8g
  • Fiber: 4.9g
  • Cholesterol: 45mg
  • Iron: 2.7mg
  • Sodium: 364mg
  • Calcium: 70mg


  • 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


  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.
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