Creators
Samara Pardi
Description
This Spring Arugula Chicken Salad combines tender chicken, fresh arugula, and sweet green peas, all tossed in a creamy mayonnaise dressing, creating a light and flavorful dish perfect for springtime.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Chicken Breast | 1 1/3 lb | cooked, shredded |
Arugula | 5 1/3 cup | |
Green Peas | 1 1/3 cup | fresh |
Olive Oil Mayonnaise | 2 2/3 tbsp | |
Green Onion | 2 2/3 stems | chopped |
Italian Parsley | 1/3 cup | fresh, flat leaf, chopped |
Garlic Powder | 1 1/3 tsp | |
Salt | 2/3 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Combine chicken with mayonnaise, green onions, parsley, garlic powder and salt & pepper in a mixing bowl. Mix gently and set aside.
- Boil only a couple inches of water in a small saucepan that a steaming basket will fit into. Once boiling, lower steaming basket with peas into the pan and ensure water remains below the bottom of it. Steam for 2 minutes only, then drain thoroughly and set aside.
- Arrange arugula in a large salad bowl. Sprinkle peas over it and scoop the chicken salad on top.
SUGGESTIONS
- Fresh peas are usually only available in the Spring and can be eaten raw as well. If you like the crunch on this salad, feel free to skip the steaming step.
- The dressing from the chicken salad is usually enough for the greens, but if you’d like to add more, drizzle arugula with 2 tbsp olive oil.