Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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.

Recipe by Cooking Light January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

209 calories; calories from fat 29%; fat 6.8g; saturated fat 1.1g; mono fat 3.8g; poly fat 1.3g; protein 21.8g; carbohydrates 14.8g; fiber 4.9g; cholesterol 45mg; iron 2.7mg; sodium 364mg; calcium 70mg.
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