Redefined Viral Chicken and Pea Salad
Rotisserie chicken, sweet peas, crunchy veggies, fresh dill, and a creamy lemon dressing make this the kind of lunch you’ll actually look forward to eating. It comes together with a store-bought chicken, holds up for meal prep, and has plenty of protein and fiber to keep you full through the afternoon.
Servings: 5 generous lunch portions
Serving size: About 1½ cups
Estimated macros per serving
About 235 calories | 32g protein | 18g carbs | 4g fat | 5g fiber
Macros are estimates based on 3 cups of mostly white-meat rotisserie chicken with the skin removed. The amount of chicken you get from a rotisserie bird will affect the final numbers. Estimates use FAGE 2% yogurt and standard nutrition values for cooked peas and chicken.
Ingredients
1 rotisserie chicken, skin removed, mostly white meat, chopped small (about 3 cups)
3 cups frozen green peas, cooked, drained, and cooled
¾ cup diced red onion
6 tbsp diced celery
6 tbsp plain FAGE 2% Greek yogurt
4 tbsp shaved Parmesan
Juice of 1½ lemons
3 tbsp chopped fresh dill
3 tsp Dijon mustard
Salt, pepper, and garlic powder, to taste
Directions
Cook the peas according to the package directions. Drain well and let them cool completely. Pat them dry if they still look wet so the salad stays creamy.
In a large bowl, whisk together the Greek yogurt, lemon juice, dill, Dijon, salt, pepper, and garlic powder.
Add the chopped chicken, peas, red onion, celery, and Parmesan. Toss until everything is coated. Taste and adjust the seasoning or lemon juice.
Refrigerate for at least 20 minutes if you have time. Give it another stir before serving.
Storage and serving tips
Keep the salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; if the dressing thickens, loosen it with a squeeze of lemon.
Eat it straight from a bowl, scoop it onto crackers, stuff it into a wrap, or pile it over greens. For a bigger lunch, add toast or a pita on the side.
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