Chicken and Pea Salad

Chicken and pea salad in a bed of lettuce leaves, served on a square white plate.

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Recipe Information
Total Time: 40 minutes total (if cooking chicken yourself); 15 minutes active
Servings: 4

Chicken salad is much more interesting with the addition of crisp snap peas and sweet English peas. In this easy dish, yogurt replaces the usual mayonnaise, with a little boost in flavor from extra virgin olive oil. You can roast chicken for this or use leftover or rotisserie chicken to save time.


  • 3 cups cooked chicken
  • 1/2 pound snap peas
  • 1/2 cup frozen peas, thawed
  • 2 scallions, chopped
  • 1/4 cup parsley, chopped
  • 1/2 cup Greek yogurt, nonfat
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon dried tarragon
  • Salt to taste


  1. Tear or cube chicken into bite size pieces, about ½-inch.
  2. Trim the snap peas, chop into ½-inch pieces and place in a bowl with the chicken.
  3. Add the thawed peas, scallions and parsley.
  4. In a cup, stir the yogurt, olive oil, lemon zest and tarragon.
  5. Pour over the chicken mixture and stir to mix.

Serving Suggestion

Serve on a bed of butter lettuce with crackers or on sandwiches.

Nutritional Information

270 calories, 10 g. fat, 75 mg. cholesterol, 105 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 34 g. protein