Three Pea Chicken Salad
Bright, crisp, and packed with garden-fresh flavors, the Three Pea Chicken Salad is a vibrant take on a classic chicken salad that is both hearty and refreshing. Featuring juicy, pan-seared chicken breasts, three types of peas—snap peas, snow peas, and tender green peas—along with peppery arugula and a zesty lemon-dijon dressing, this salad strikes the perfect balance of protein and greens. Fresh dill adds an aromatic herby note, while a hint of honey in the dressing offers just the right touch of sweetness. Prepared in just 35 minutes and perfect for a light lunch or dinner, this nutritious dish is a feast for both the eyes and the palate. Enjoy it as a standalone meal or a stunning side dish that's sure to impress! Keywords: Three Pea Chicken Salad, fresh ingredients, lemon-dijon dressing, easy chicken salad, healthy main dish.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Snap peas
- 1 cup Snow peas
- 0.75 cup Green peas (fresh or frozen)
- 4 cups Arugula
- 2 tablespoons Fresh dill (chopped)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic (minced)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for 5 minutes, then slice into thin strips.
Bring a small pot of water to a boil. Blanch the snap peas and snow peas for 1-2 minutes until bright green and tender-crisp. If using frozen green peas, blanch them as well. Drain and immediately plunge into an ice bath to stop the cooking process.
In a small bowl, whisk together the lemon juice, dijon mustard, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Season the dressing with a pinch of salt and pepper to taste.
In a large salad bowl, combine the arugula, blanched snap peas, snow peas, green peas, sliced chicken, and fresh dill.
Drizzle the lemon-dijon dressing over the salad. Toss gently to coat everything evenly.
Serve immediately as a refreshing main course or a side dish.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 23.3 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
