Best Chicken Salad With Peas Feta And Mint Recipes

MY CHICKEN AND PEA SALAD

My Chicken and Pea Salad image

Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.

Provided by kate09

Categories Salad Dressings

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken breast halves, cooked
1 (16 ounce) package frozen peas
1 onion, diced
1/3 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill seasoning
salt (to taste)
pepper (to taste)

Steps:

Tear apart chicken into strips.
Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
Combine dressing ingredients.
Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.

CHICKEN SALAD WITH MINT AND FETA

Chicken Salad With Mint and Feta image

This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Provided by Engrossed

Categories Lunch/Snacks

Time 10m

Yield 3/4 cup servings, 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked boneless skinless chicken breasts, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup English cucumber, cubed
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup of fresh mint, chopped
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
mint sprig, garnish (optional)

Steps:

Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
Garnish with mint sprigs if desired.

Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6

FETA CHICKEN SALAD

Feta Chicken Salad image

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Provided by CHELC44

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
½ red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Steps:

In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g

CHICKEN SALAD WITH LENTILS, PEAS AND MINT

Chicken Salad with Lentils, Peas and Mint image

Categories Salad Chicken Tomato Lunch Mint Curry Cucumber Lentil Pea Spring Summer Chill Healthy Asian Pear Watercress Bon Appétit

Yield Serves 4

Number Of Ingredients 19

Ingredients

3 cups water
2/3 cup dried lentils
3 tablespoons fresh lemon juice
3 tablespoons plus 1 teaspoon olive oil
2 large skinless boneless chicken breast halves
2 teaspoons (generous) curry powder
2/3 cup canned low-salt chicken broth
1 cup cauliflower florets
3/4 cup fresh or frozen peas
2 small tomatoes, seeded, diced
1 1/4 cups diced English hothouse cucumber
2 green onions, sliced
3 tablespoons sour cream
2 tablespoons chopped fresh mint
2 large bunches watercress, trimmed
1 Asian pear* or Bartlett pear, peeled, cored, diced
1 large tomato, cut into wedges
Fresh mint sprigs
Asian pears are also called Chinese pears and apple pears. Available in the produce section of many supermarkets.

Steps:

Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.