Spring Chicken Salad

As the weather gets warmer and I spend more and more time outside, I sometimes get a little lazy in the kitchen.

I love quick salads for lunch and dinner, but sometimes I want something healthy that is also a little heartier than a big bowl of greens.

Enter this chicken salad. It is full of crunchy green veggies, shallots, white and dark green chicken, and fresh lemony flavor.

For a light dinner, serve this atop a bed of greens with toast…springtime perfection!


1 rotisserie chicken, chilled, meat separated from skin and diced or shredded

1.5 cups frozen peas

2 cups sugar snap peas, sliced

1 shallot, minced

1/2 cup chopped parsley

4 scallions, sliced

2 cloves of garlic, crushed, 1 cup nonfat plain greek yogurt

1 tablespoon lemon juice

zest from 1 lemon

1 tablespoon olive oil

salt and pepper to taste


1. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and lemon zest.

2. Place the remaining ingredients in a large bowl and stir to combine. Pour the yogurt sauce over the top and stir until coated.

3. Chill for at least an hour before serving.

Makes 6 servings.



2 Comments Add yours

  1. Yum, looks so good! I love using rotisserie chicken on salads, one less thing I have to cook 🙂


    1. Thanks! I need to start using rotisserie chicken more often; it’s so easy, and pretty tasty.


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