Chicken Salad With Peas and Fresh Herb Vinaigrette
(from saymyname’s recipe box)
Source: Cooking Light
Serves 4 peopleCategories: Chicken, Cooking Light, Salad
Ingredients
- 1/2 cup fresh parsley
- 1/2 cup chopped green onion
- 3 tablespoons rice vinegar
- 1 tablespoon stone ground mustard
- 2 teaspoons extra virgin olive oil
- 1 -2 teaspoon chopped fresh thyme
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 -2 garlic clove
- 1 1/2 cups chopped cooked chicken breasts
- 3/4 cup chopped celery
- 1 (10 ounce) package frozen green peas, thawed
- 2 tablespoons sliced almonds, toasted
Directions
-
Combine the first 9 ingredients in the container of a food processor; process until smooth.
-
Combine parsley mixture, chicken, celery, and peas in a large bowl; toss well to coat/mix.
-
Sprinkle with almonds; adjust seasoning to taste with salt/pepper.