This chicken salad is packed with some of spring’s finest offerings: green peas for a burst of sweetness, fronds of dill for freshness, and thin slices of radish for a refreshing crunch. The salad is bound together by a combination of mayonnaise, Greek yogurt, and a dash of vinegar, for a dressing that’s creamy but not overly heavy. This is a great opportunity to use up leftover chicken, but if you’re starting from scratch, poaching a couple chicken breasts is a quick and easy way to ensure meat that is tender and moist. Serve this chicken salad on a bed of tender greens or pile it into sandwiches and enjoy on the go.
2-4 servings
- Blanch the peas: Fill a medium saucepan with water and bring to a boil over high heat. Once boiling, add the peas and cook for 1 minute. Drain the peas and rinse in cold water.
- Add the peas to a medium mixing bowl along with the chicken, dill, mayonnaise, Greek yogurt, red onion, red wine vinegar, salt, and pepper. Mix to combine and adjust the seasoning as desired.
- Serve on a bed of greens and garnish with radishes. Serve as is or use for sandwiches.
