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.

How to Make It

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.

Ratings & Reviews

mja489's Review

April 13, 2010
I thought this dressing was fantastic. It would be great on a pasta salad. I thought there were a few too many peas and I would probably like it without the peas. But my 1 yr old granddaughter couldn't get enough of them!

linchriste's Review

March 19, 2009
Great salad! I used leftover rotisserie chicken, and dried (homegrown) parsley and thyme. I thought the dressing was a bit tart, so added another tsp of sugar and a bit more olive oil. I read another post that said it was very green, so I added sliced carrot with the celery, which did the trick. It looked great and tasted even better. I'll definitely share this recipe, and make it again.

JasonM's Review

February 17, 2009
After I'd followed the directions and mixed the entire recipe together, I was a bit nervous about what the outcome of this was going to be. It's not particularly beautiful, necessarily... very GREEN and very little else going on with it, but it's very tasty and that might be the most important thing about deciding what to eat! It was a great recipe to make in late February when you're longing for the green and "fresh tastes" of spring. Definitely a keeper.

cooklaura's Review

September 07, 2010
Loved this salad. Very light and refreshing, and my husband ate a ton of it. To add some color I did add thinly sliced carrot. I doubled the recipe and used only a 16 oz bag of peas, which I think produced the right pea-to-salad ratio. I will make this again, perhaps with a bit more dressing.