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Spring Chicken Salad

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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.” πŸ™‚

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. πŸ™‚

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Spring Chicken Salad

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Cuisine: American
  • Diet: Gluten Free
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Description

Chicken salad, but with spring veggies! Try this spring-inspired chicken salad over greens or stuffed between bread for a delicious lunch.Β 


Ingredients

Scale
  • 1 small leek
  • 1 shallot
  • 1 Tbsp. olive oil
  • 1 cup frozen peas
  • 3/4 cup greek yogurt (7 oz)
  • 2 Tbsp. mayonnaise
  • 2 tsp. dijon mustard
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 lb. cooked chicken, roughly chopped
  • 1/3 cup chopped parsley

Instructions

  1. Slice leek in half length-wise. Rinse with cold water to get rid of any dirt. Thinly slice leek and shallot.
  2. Heat olive oil in skillet over medium heat. Add leek and shallots and saute for about 3 minutes.
  3. Add peas and saute for another 2-3 minutes. Remove from heat and set aside.
  4. Whisk together greek yogurt, mayonnaise, mustard and season with sea salt and black pepper.
  5. In a large bowl combine sauce, chicken, leek mixture, and parsley.
  6. Chill for at least a half-hour before serving.

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Comments

  1. Anna Johnson

    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. misschels

    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. stephanie @cookinfanatic

    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. Lori

    You are still in the honeymoon phase. With the city, I mean. Ha, ha! πŸ™‚ 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!