Total Time
30mins
Prep 10 mins
Cook 20 mins

I love chicken salad, but I have an aversion to mayo, so this is a chicken salad I can live with. I don't always add the peas, and I sometimes add other veggies that I have on hand. I found this in the express Lane Cookbook by Sarah Fritschner.

Ingredients Nutrition

Directions

  1. Cook chicken on stovetop by placing in 1/2" boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes.
  2. Heat oil in skillet over medium-high heat.
  3. Add walnuts for 1-2 minutes, stirring as not to burn.
  4. Add peppers, stir.
  5. Drain juice from jar of artichokes into skillet.
  6. Chop artichokes into large pieces and add to skillet.
  7. Add peas and oregano.
  8. Cook about 3 minutes.
  9. Pour into a bowl.
  10. Add lemon juice and season with salt and pepper.
  11. Add chicken and stir.
  12. Sprinkle onions over salad.
  13. Serve warm or cold.

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