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. 🙂Print
Chicken salad, but with spring veggies! Try this spring-inspired chicken salad over greens or stuffed between bread for a delicious lunch.
- Slice leek in half length-wise. Rinse with cold water to get rid of any dirt. Thinly slice leek and shallot.
- Heat olive oil in skillet over medium heat. Add leek and shallots and saute for about 3 minutes.
- Add peas and saute for another 2-3 minutes. Remove from heat and set aside.
- Whisk together greek yogurt, mayonnaise, mustard and season with sea salt and black pepper.
- In a large bowl combine sauce, chicken, leek mixture, and parsley.
- Chill for at least a half-hour before serving.