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Chicken Salad with Peas and Herb Mustard Vinaigrette
Submitted by multiplydelicious on September 24, 2009 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE HERB MUSTARD VINAIGRETTE:
- ¼ cups Fresh Parsley
- ¼ cups Fresh Basil
- ½ cups Green Onions, diced
- 2 Tablespoons Rice Vinegar
- ½ Tablespoons Dijon Mustard
- ½ Tablespoons Honey Mustard
- 2 teaspoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Thyme
- 1 teaspoon Honey
- ¼ teaspoons Salt
- 1 clove Garlic, Minced
- FOR THE CHICKEN SALAD:
- 1-½ cup Chopped Cooked Rotisserie Chicken
- ¾ cups Celery Finely Chopped
- ¾ cups Frozen Peas, Thawed
- ⅓ cups Shredded Low-fat Mozzarella (optional)
- 2 Tablespoons Sliced Almonds, Toasted
Preparation Instructions
Combine vinaigrette ingredients in a food processor. Process until smooth.
Combine herb mixture with chicken, celery, peas, cheese, and freshly ground pepper in a large bowl, tossing well. Sprinkle with toasted almonds. Enjoy!
Store in an airtight container and place in the refrigerator.
