Chicken Salad With Peas and Fresh Herb Vinaigrette

Submitted by ratherbeswimmin

"From Cooking Light. Per 1 cup serving: 209 calories, 6.8 g fat, 21.8 g protein, 14.8 g carb, 4.9 g fiber,45 mg cholesterol."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄2 cup fresh parsley
• 1⁄2 cup chopped green onion
• 3 tablespoons rice vinegar
• 1 tablespoon stone ground mustard
• 2 teaspoons extra virgin olive oil
• 1 -2 teaspoon chopped fresh thyme
• 1 teaspoon sugar
• 1⁄4 teaspoon salt
• 1 -2 garlic clove
• 1 1⁄2 cups chopped cooked chicken breasts
• 3⁄4 cup chopped celery
• 1 (10 ounce) package frozen green peas, thawed
• 2 tablespoons sliced almonds, toasted

directions

1. Combine the first 9 ingredients in the container of a food processor; process until smooth.
2. Combine parsley mixture, chicken, celery, and peas in a large bowl; toss well to coat/mix.
3. Sprinkle with almonds; adjust seasoning to taste with salt/pepper.