Cooked - Chicken Salad With Peas

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Chicken Salad With Peas

4.0

4 cups shredded cooked chicken (if you don't have cooked chicken, it'll be about 1½ lbs raw chicken breast)

2 cups green peas

¼ cup fresh dill

¼ cup fresh mint

½ cup feta cheese

½ cup red onion, diced

2 Tbsp capers (optional)

1 cup skyr or Greek yogurt (I use Siggi's skyr)

2 Tbsp Dijon mustard

1-2 small lemons, juiced (start with 1 lemon or 2-3 tbsp juice and add more to taste)

1 tsp kosher salt (more to taste)

½ tsp garlic powder

½ tsp black pepper

If you have cooked chicken, skip this step. If you need to cook the chicken, preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred.
While the chicken is baking, chop the red onion, fresh herbs, and capers. Add the dressing ingredients including the yogurt, Dijon, lemon, and seasonings to a large bowl and whisk to combine. Add the other ingredients to the bowl and mix so everything is well coated by the dressing. Give it a taste and add more salt as needed.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

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