SPRING CHICKEN AND PEA SALAD

Spring Chicken and Pea Salad image

My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup fresh peas
2 cups torn curly or Belgian endive
2 cups torn radicchio
2 cups chopped rotisserie chicken
1/2 cup sliced radishes
2 tablespoons chopped red onion
2 tablespoons fresh mint leaves, torn
DRESSING:
2 tablespoons olive oil
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon mint jelly
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Toasted pine nuts, optional

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

Nutrition Facts : Calories 250 calories, Fat 12g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 225mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges