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Chicken Salad with Peas and Fresh Herb Vinaigrette

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.

Cooking Light JANUARY 2005

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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