Chicken and Pea Salad

Your New Favorite No-Fuss Feast: Chicken & Pea Salad

Hey there, flavor adventurers! Isla here from BiteTide, ready to ride the wave of deliciousness with you. Picture this: It’s been one of those days. Your energy’s tanked, the clock’s ticking toward dinner time, and takeout menus are calling your name like sirens. But wait! What if I told you there’s a hero waiting in your kitchen? A dish that’s crisp, creamy, and crazy-simple? Enter: this Chicken and Pea Salad – the culinary equivalent of your comfiest sweater.

This isn’t just another salad. It’s a flavor-packed lifesaver that turns pantry staples into something magical. Tender chicken? Check. Sweet pops of peas? Absolutely. That satisfying celery crunch? Oh yeah. All hugged by a zippy, lemony mayo dressing that whispers, “You’ve totally got this.” What I adore most? It laughs in the face of fussiness. No fancy techniques, no obscure ingredients – just honest, wholesome goodness that comes together faster than you can say “hangry emergency.” Plus? It tastes even better tomorrow (hello, meal prep win!). Whether you pile it on toast, tuck it into lettuce cups, or eat it straight from the bowl (zero judgment here), this salad is your ticket to stress-free deliciousness. Ready to make magic happen? Grab a bowl, and let’s dive in!

Sunshine, Sandwiches, and Grandma’s Wisdom

This salad? It tastes like sunshine and salt air to me. Growing up in my little coastal town, summers meant epic picnics on the dock with my grandma. She was the queen of “make it work” meals. One sweltering afternoon, with only leftover roast chicken, a bag of frozen peas, and a wilting celery stalk in her cooler, she whipped up this very salad. “Isla, darling,” she’d wink, “flavor isn’t about fancy, it’s about feeling.” She’d slather it thick on crusty bread, and we’d eat it watching the fishing boats bob, the tangy lemon cutting through the sea breeze. I remember the crunch, the coolness, the sheer satisfaction of it – pure joy on a paper plate.

That day taught me a lesson that became BiteTide’s heartbeat: incredible food doesn’t need complexity. It needs heart, a few good ingredients, and the courage to keep it simple. Every time I make this salad, I’m back on that dock, sand between my toes, listening to grandma’s laugh. It’s more than a recipe; it’s a delicious little time machine.

Chicken and Pea Salad

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• Author: islamerrick
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

Simple, crisp, and delightfully creamy—this Chicken and Pea Salad is a fresh twist on a classic. With tender chicken, sweet peas, and crunchy celery, it’s the kind of no-fuss dish that feels wholesome and tastes even better the next day.

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Ingredients

Scale 1x2x3x

2 cups cooked chicken, diced

1 cup peas (fresh or frozen and thawed)

½ cup celery, diced

¼ cup red onion, finely chopped

¼ cup mayonnaise

1 tbsp lemon juice

Salt and pepper to taste

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Instructions

In a bowl, whisk together mayonnaise, lemon juice, salt, and pepper.

Add chicken, peas, celery, and red onion.

Stir until everything is well coated.

Chill for 15 minutes if possible, then serve on greens, toast, or in lettuce cups.

• Prep Time: 10 mins
• Category: Dinner

Nutrition

• Calories: ~280–320 per serving
• Protein: 25g

Gathering Your Flavor Crew

Here’s your dream team! (Serves 4 hungry souls):

• 2 cups cooked chicken, diced – Rotisserie chicken is your MVP here! Shred it roughly for maximum texture. Leftover grilled or baked chicken works beautifully too. Chef’s Tip: For extra flavor, toss cold diced chicken with a tiny pinch of smoked paprika!
• 1 cup peas (fresh or frozen and thawed) – Frozen peas are the ultimate pantry savior – just run them under cool water for 2 minutes to thaw. Fresh peas? Blanch them quickly for sweetness! Sub Alert: No peas? Try blanched chopped asparagus or edamame for a different green crunch.
• ½ cup celery, diced – The CRUNCH factor! Dice it small so it plays nice in every bite. Insider Trick: Save those celery leaves! They add a lovely herbal note as a garnish.
• ¼ cup red onion, finely chopped – This adds a gentle zing. Soak the chopped onion in cold water for 5 minutes if you want milder flavor. Don’t Love Onion? Swap in finely chopped chives or scallions.
• ¼ cup mayonnaise – The creamy glue! Use your favorite brand. Health Twist? Greek yogurt or avocado mayo work wonderfully for a lighter vibe.
• 1 tbsp lemon juice – Freshly squeezed is KEY! It brightens everything up. Chef’s Secret: Zest the lemon first and add it too for an extra flavor punch!
• Salt and pepper to taste – Season like you mean it! Start with ¼ tsp salt & a few grinds of pepper, then taste. Pro Move: A pinch of garlic powder or celery salt can be magical here.

Let’s Build Some Deliciousness!

1. Whip Up Your Flavor Base: Grab a large mixing bowl. Add the mayonnaise, lemon juice, salt, and pepper. Now, whisk it like you’re making clouds! Seriously, get it smooth and slightly creamy. Why this first? Mixing the dressing alone ensures no clumps of dry seasoning and lets the flavors marry instantly. Hack Alert: Add ½ tsp Dijon mustard here for a subtle tangy depth – grandma’s sneaky trick!
2. Welcome the Veggie & Chicken Party: Dump in your beautiful diced chicken, those vibrant peas, the crunchy celery, and the finely chopped red onion. Important Tip: Make sure your peas are well-drained and patted dry (especially if frozen/thawed) to avoid a watery salad. Same goes for the chicken!
3. The Gentle Fold: Put down the whisk! Grab a large silicone spatula or spoon. Gently fold the ingredients into the dressing. Think “tumbling,” not “mushing.” You want everything beautifully coated but those peas still perfectly round and the chicken not pulverized. Chef Wisdom: Folding preserves texture. Over-mixing = sad, soggy salad.
4. Chill Out (If You Can!): Cover the bowl and pop it in the fridge for at least 15 minutes. Why? This chill time lets the flavors do a happy dance and mingle. The dressing soaks in slightly, the onions mellow, and everything gets gloriously cold and refreshing. Real Life Reality: Got hangry humans? Serve it immediately! It’s still delicious. Just know it gets even better with a short rest.

How to Plate Your Masterpiece

This salad is the ultimate shape-shifter! For a light lunch, spoon it generously over a bed of crisp butter lettuce, romaine hearts, or peppery arugula. Craving comfort? Pile it high onto toasted sourdough, a flaky croissant, or even stuffed into a ripe avocado half. Want fun finger food? Serve it in crunchy little lettuce cups (Bibb or romaine work great) or alongside buttery crackers. Feeling fancy? Garnish with extra celery leaves, a sprinkle of paprika, or a few microgreens. It’s effortlessly chic!

Make It Uniquely Yours!

This recipe is your canvas! Try these tasty twists:

1. Mediterranean Magic: Add ¼ cup crumbled feta, 2 tbsp chopped Kalamata olives, and 1 tsp dried oregano. Swap lemon for red wine vinegar.
2. Curry in a Hurry: Whisk 1-2 tsp mild curry powder into the mayo dressing. Add ¼ cup golden raisins or chopped dried apricots and 2 tbsp chopped cilantro.
3. Lighter & Brighter: Swap mayo for full-fat Greek yogurt. Add ½ a diced crisp apple (like Honeycrisp) and 2 tbsp chopped fresh dill.
4. Bacon Bliss: Fold in ¼ cup cooked, crumbled bacon. Trust me.
5. Herb Garden Delight: Stir in 2-3 tbsp of mixed fresh herbs like parsley, chives, and tarragon.

From My Kitchen to Yours

This salad has been my trusty sidekick for years! It evolved from grandma’s picnic staple into my go-to for potlucks, quick lunches, and “I forgot it was my turn to bring a dish!” emergencies. One hilarious kitchen fail? I once accidentally used frozen peas straight from the bag without thawing. Let’s just say it turned into “Chicken and Pea Ice Pops Salad” – not recommended! Lesson learned: thaw those peas! Over time, I’ve embraced its simplicity. Don’t overthink it. Taste as you go. Make it yours. The best part? Seeing YOUR spins on it! Tag me @BiteTide when you share your creations – I live for your happy dance moments!

Your Questions, Answered!

Q: Can I use canned chicken?
A: You absolutely *can* in a pinch! Drain it incredibly well and flake it. That said, the texture and flavor of rotisserie or leftover cooked chicken is far superior. Canned can sometimes taste a bit metallic or be overly soft.

Q: Help! My salad looks watery after chilling. What happened?
A: This usually means the peas or chicken weren’t dry enough! Frozen peas hold a lot of water. After thawing, drain them well and pat them dry with a paper towel. Same goes for cooked chicken if it was stored in liquid. Also, don’t skip the chill step – letting it sit helps the dressing absorb moisture.

Q: How long does this last in the fridge?
A: Stored in an airtight container, it’s fantastic for up to 3 days! The flavors actually meld and get better. I wouldn’t recommend freezing it, as the mayo dressing and veggies can get weirdly textured.

Q: Can I make this ahead for a party?
A: Yes! It’s a PERFECT make-ahead dish. Prepare it up to 24 hours in advance, keep it covered tightly in the fridge. Give it a gentle stir before serving. If it seems a tad thick after chilling, add a tiny splash of lemon juice or water to loosen it.

Quick BiteTide Nourishment Note

This salad packs a satisfying punch! Per serving (approx. 1 cup), you’re looking at roughly 280-320 calories, loaded with about 25g of lean protein from the chicken to keep you fueled. The peas add fiber and vitamins, while the celery brings that refreshing crunch and hydration. Using light mayo or Greek yogurt can lower the fat content if desired. It’s a balanced, feel-good meal!

There you have it—your new favorite go-to recipe for those busy days when you need something quick, fresh, and satisfying. This Chicken & Pea Salad is proof that delicious meals don’t have to be complicated. Whether you’re enjoying it on toast, in lettuce cups, or straight from the bowl, it’s packed with flavor and can be customized to suit any craving. Make it ahead, enjoy it throughout the week, and let this simple, wholesome dish save the day—every time!