spring chicken salad

Southern California is known for its lack of real seasons, and I hear time and time again, “I just could never live without the change of seasons.” To which I reply with, “Yes, I know. Seventy-five and sunny most of the year is awful.” :)

I might miss the seasons (fall and spring only) at some point, but I haven’t noticed yet – I’ve been enjoying the weather just the way it is.

But now that spring has arrived for the rest of the world, it is time to embrace all of the lovely spring foods and produce.

This Spring Chicken Salad is wonderful – it has the bright and light flavors that we love in the spring and is so versatile – serve it over greens, on toasted bread, in a wrap or even mixed into pasta salad! I hear scooping it straight of the bowl with crackers is also delicious…

The inspiration came from Bon Appetit’s Three Pea Chicken Salad – I wouldn’t have thought to add peas to chicken salad on my own, but it was such a wonderful addition. I’m hooked! As an added bonus, this recipe is on the lighter side, without tasting anything like it. Greek yogurt replaces most of the mayonnaise but it isn’t evident at all, in case you live with someone who doesn’t like greek yogurt like me. :)

 

Spring Chicken Salad

by Emily Dingmann

Prep Time: 15 min

Cook Time: 5 min

 

Ingredients (6 servings)

  • 1 small leek
  • 1 shallot
  • 1 Tbsp oil or butter
  • 1 cup frozen peas
  • 3/4 cup greek yogurt (7 oz)
  • 2 Tbsp mayonnaise
  • 2 tsp dijon mustard
  • salt & pepper
  • 1 lb cooked chicken, roughly chopped
  • 1/3 cup chopped parsley

Instructions

Slice leek in half length-wise.

Rinse out with cold water.

Thinly slice leek and shallot.

Heat oil in pan over medium heat.

Add leek and shallots, sauteing for about 3 minutes.

Add peas and saute another 2-3 minutes.

Remove from heat and set aside.

Whisk together greek yogurt, mayonnaise, mustard and season with salt & pepper.

In a large bowl combine sauce, chicken, leek mixture and parsley.

Chill for at least a half-hour before serving.

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Comments

  1. says

    I was just thinking how I need to make the chicken salad you made for us on vacation in AZ! I love that recipe. This one looks good too – would be perfect to bring for lunch. Cute napkins!

  2. says

    Emily! I love chicken salad! I started using Greek yogurt in place of mayo a while back and I love the flavor, so creamy and tangy, without all that fat! I love the addition of peas…makes salad so spring-time-ish! Genius idea!

  3. says

    Love using Greek yogurt in chicken salad (or tuna salad) like this – so good! I like how this recipe calls for cooking some of the ingredients first, I bet that adds such a great flavor to the mix. And as for green peas, I seriously add them to everything I feel like, they add such a fun flavor “pop!”

  4. says

    You are still in the honeymoon phase. With the city, I mean. Ha, ha! :) Just kidding. I know plenty of people who love consistent weather. I’m a season lover myself. I missed it so much in Brazil, and savored the 3 weeks in June that was winter which was actually just like our fall back home. Although I will say it wasn’t a pleasant 75 and sunny. Usually much hotter so maybe that is why! It’s the perfect time for chicken salad whatever the weather! This looks great!

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