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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


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


  • 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


  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.