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. :)

 

Spring Chicken Salad

by Emily Dingmann

Prep Time: 15 min

Cook Time: 5 min

 

Ingredients (6 servings)

  • 1 small leek
  • 1 shallot
  • 1 Tbsp oil or butter
  • 1 cup frozen peas
  • 3/4 cup greek yogurt (7 oz)
  • 2 Tbsp mayonnaise
  • 2 tsp dijon mustard
  • salt & pepper
  • 1 lb cooked chicken, roughly chopped
  • 1/3 cup chopped parsley

Instructions

Slice leek in half length-wise.

Rinse out with cold water.

Thinly slice leek and shallot.

Heat oil in pan over medium heat.

Add leek and shallots, sauteing for about 3 minutes.

Add peas and saute another 2-3 minutes.

Remove from heat and set aside.

Whisk together greek yogurt, mayonnaise, mustard and season with salt & pepper.

In a large bowl combine sauce, chicken, leek mixture and parsley.

Chill for at least a half-hour before serving.

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18 Comments ( Reply )

  1. Anna Johnson
    Apr 04, 2012 @ 8:06 am

    I was just thinking how I need to make the chicken salad you made for us on vacation in AZ! I love that recipe. This one looks good too – would be perfect to bring for lunch. Cute napkins!

    Reply

  2. Faith @ For the Health of It
    Apr 04, 2012 @ 8:34 am

    Wait, hold the phone…you don’t like Greek yogurt? Is it a texture thing?

    Reply

    • Emily
      Apr 04, 2012 @ 8:51 am

      No, sorry, I love greek yogurt – my husband doesn’t like any yogurt!

      Reply

  3. misschels
    Apr 04, 2012 @ 10:50 am

    Emily! I love chicken salad! I started using Greek yogurt in place of mayo a while back and I love the flavor, so creamy and tangy, without all that fat! I love the addition of peas…makes salad so spring-time-ish! Genius idea!

    Reply

  4. Christy
    Apr 04, 2012 @ 12:50 pm

    Yum, I’ll definitely be trying this! My favorite go-to chicken salad is your classic recipe :)

    Reply

  5. Mo
    Apr 04, 2012 @ 1:06 pm

    I’m not a big fan of chicken salad, but this looks amazing. Will definitely be giving it a try!

    Reply

  6. Mara @ Elemental Custard
    Apr 04, 2012 @ 1:19 pm

    I love chicken salad but dislike mayonnaise. I like the incorporation of yogurt! I have to ask, what is the bread that you have served it on?

    Reply

    • Emily
      Apr 04, 2012 @ 1:21 pm

      It is French Meadow Bakery Pumpernickel – isn’t it gorgeous?

      Reply

      • Mara @ Elemental Custard
        Apr 04, 2012 @ 1:25 pm

        I LOVE the contrast in colour! It looks delicious. I’m definitely going to whip up a batch of this after Easter when I have copious amounts of leftover turkey!

        Reply

  7. Stephanie
    Apr 04, 2012 @ 1:26 pm

    That bread is gorgeous!!! I need to find some!

    Reply

  8. Megan (Braise The Roof)
    Apr 04, 2012 @ 2:27 pm

    Looks great! Did you serve yours on dark rye? Seeing as I’m Scandinavian through-and-through, you know I love me some dark rye. :)

    Reply

  9. Rachel @ The Avid Appetite
    Apr 04, 2012 @ 3:27 pm

    Great photos Emily! I love chicken salad and adore the additions in your version!

    Reply

  10. Dawn (HealthySDLiving)
    Apr 04, 2012 @ 5:25 pm

    This looks delicious – like something you’d see in a magazine! :) I like the greek yogurt instead of mayo.

    Reply

  11. Mercedes@Satisfy My Sweet Tooth
    Apr 04, 2012 @ 7:21 pm

    This sounds so light and delicious! And your photos are amazing! I would love the added texture from the peas in this salad!

    Reply

  12. stephanie @cookinfanatic
    Apr 05, 2012 @ 8:34 am

    Love using Greek yogurt in chicken salad (or tuna salad) like this – so good! I like how this recipe calls for cooking some of the ingredients first, I bet that adds such a great flavor to the mix. And as for green peas, I seriously add them to everything I feel like, they add such a fun flavor “pop!”

    Reply

  13. Lori
    Apr 06, 2012 @ 5:20 am

    You are still in the honeymoon phase. With the city, I mean. Ha, ha! :) Just kidding. I know plenty of people who love consistent weather. I’m a season lover myself. I missed it so much in Brazil, and savored the 3 weeks in June that was winter which was actually just like our fall back home. Although I will say it wasn’t a pleasant 75 and sunny. Usually much hotter so maybe that is why! It’s the perfect time for chicken salad whatever the weather! This looks great!

    Reply

  14. Katie@Cozydelicious
    Apr 08, 2012 @ 4:53 pm

    This chicken salad looks so fresh, creamy and tasty! Perfect for spring. I do love the idea of adding peas!

    Reply

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