Chicken salad recipe with spinach and green peas is the perfect lunch or dinner meal.
It’s also a great lunch or afternoon snack for a busy schedule.
Try making it with some spinach and broccoli.
The recipe comes from my favorite cookbook, Cook’s Illustrated.
Chicken salad is traditionally served with a side of dressing, but there are many other choices for this dish.
In fact, you can also make it without the dressing, which is just as delicious.
To make this salad, combine chicken with fresh spinach and celery, a couple of tablespoons of fresh cilantro, and 2 tablespoons of freshly squeezed lemon juice.
Serve the salad with a drizzle of lemon-lime dressing, as pictured below.
The dressing will thicken the dressing and make it creamy and flavorful.
The green peas and broccoli are the main ingredients.
Add extra green peas for extra flavor.
Serve this salad with either mashed potatoes or stir-fries.
I usually serve this salad over mashed potatoes with extra dressing.
I have a soft-shell crab and green beans for dessert.
I’m a big fan of my favorite dressing recipe, from my cookbook: Cook’s Soup.
The sauce is the same as the dressing recipe above, but this time I’ve added some extra lemon juice to make it more tangy.
Add an additional teaspoon of salt and pepper to taste.
Serve it over brown rice or pasta.
To serve this dish, you’ll want to use an 8-inch skillet.
I used this skillet for the soup.
You can make the sauce in batches.
If you’re using the pan that’s smaller than the one shown above, you could divide the sauce into two batches.
Heat up the skillet over medium-high heat and pour the sauce over the chicken.
Cook for about 4 to 5 minutes or until the sauce has thickened slightly and is almost bubbling.
Turn off the heat and stir in the remaining 1/4 cup of the dressing.
If the sauce starts to sizzle a bit, reduce the heat to medium-low and simmer the sauce for another 5 to 10 minutes.
This will take about 15 minutes.
Serve with a salad of cooked green beans and broccoli and fresh green peas.