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Three-Pea Chicken Salad

mayo-less chicken salad, no mayo chicken salad, chicken salad without mayo

It’s now officially Spring!  I may still have a few more Winter-y posts up my sleeve, but now that the official start of Spring has passed, I think we’re all in the mood to see some green.  This chicken salad just screams Spring – three types of bright green peas, and a naturally creamy but low-fat dressing.  It is both gorgeous and delicious.  And the best part?  No mayo!  You may recall my hatred of mayonnaise from my French Potato Salad post.  I hate the taste of mayo, and all the fat it brings to a dish, and this chicken salad avoids both those things!

One note – this recipe is heavy on fresh tarragon, which I despise, so I left it out.  With the chives, parsley, shallots, garlic, and my own additions of a little red wine vinegar and mustard, I didn’t think the salad needed any more herbs or flavoring.  But if you like tarragon, you should absolutely add some!

mayo-less chicken salad, no-mayo chicken salad, chicken salad without mayo

One year ago: Lemon Chicken + Roasted Asparagus

Three-Pea Chicken Salad

Adapted from Bon Appetit

Serves 4

Total time: 40 minutes

Ingredients

2 large shallots, 1 halved, 1 minced
3 garlic cloves, 2 smashed, 1 minced
1 pound skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
3/4 cup plain Greek yogurt
1 tablespoon olive oil
2 teaspoons Dijon or stone-ground mustard, or more to taste
1 teaspoon red wine vinegar, or more to taste
1/2 pound thinly sliced stringed sugar snap peas
1 cup shelled fresh English (or frozen, thawed) peas
1/2 cup thinly sliced stringed snow peas
1/4 cup finely chopped flat-leaf parsley
1/3 cup finely chopped fresh chives
2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
8 slices toasted whole grain bread and/or lettuce leaves

1.  Place halved shallot, smashed garlic cloves, and chicken in a medium saucepan.  Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice the chicken.

2.  Meanwhile, whisk yogurt, oil, minced shallot, minced garlic clove, mustard, and red wine vinegar in a small bowl.  Season with salt and pepper.

3.  Combine all peas in a medium bowl.  Add chicken, dressing, parsley, chives, lemon zest, and 1 tablespoon lemon juice; toss to coat.  Season to taste with salt, pepper, and additional lemon juice, if desired.  Serve over toasted bread and/or lettuce leaves.

12 Comments Post a comment
  1. Now that looks like spring on a plate.

    March 26, 2012
  2. This looks so yummy. Very creative way to jazz up chicken salad.

    March 26, 2012
  3. Wow this is one gorgeous chicken salad! It looks so delicious! Everything is so bright & fresh – perfect for Spring! And I love the no mayo – i too have a serious hatred of mayo, it’s just gross. Awesome recipe, sounds incredible!

    March 26, 2012
  4. Awesome. Katherine hates Mayo too.

    March 26, 2012
  5. Yum! What a refreshing meal. Thank you for sharing…and for making me smile on this long Monday afternoon. I hope you are having a lovely spring day!

    March 26, 2012
  6. What a lovely idea! :) I’d absolutely adore this, especially with snowpeas!

    March 26, 2012
  7. saved this salad from BA too! looks wonderful, and i’m so happy spring is [almost] here :)

    March 26, 2012
  8. This salad would be tops at massive parties! Looks so fresh :D
    Bookmarked!

    Cheers
    Choc Chip Uru

    March 27, 2012
  9. This looks marvelous–perfect for spring and using spring produce!

    March 27, 2012
  10. daniellekrawiec #

    That looks so refreshing! Goooood byeeee winter!

    March 27, 2012
  11. What a fabulous idea. Love it. :)

    March 27, 2012

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