Chicken & Snap Pea Salad with Herby Yogurt Dressing
10 colorSTHE WHY BEHIND THIS RECIPE
This recipe was a happy accident. I was just trying to zhuzh up a rotisserie chicken for a week-day lunch when I was working from my parents place —pulling from what my mom had in the fridge and pantry: snap peas, grapes, a handful of dried cherries, and as always, a ton of herbs (I always have herbs on hand, learned that from my mother). I tossed it all together with a quick yogurt dressing and didn’t think much of it… until my mom took a bite and immediately said, “Wait—what is this recipe?!”
It’s bright, crunchy, creamy, and packed with flavor—but my real secret is… always more herbs!! Mint and dill bring freshness that makes the whole thing sing. It’s the kind of salad you can throw together quickly but still feels thoughtful. It holds up beautifully in the fridge for up to a week, making it perfect for lunches, snacky dinners, or spooning straight from the bowl (which I often do).
You also might like my Miso Tahini Chicken Salad and OG Chicken Salad. I clearly love my chicken salad recipes!
Yields: 6-8 servings
Total time: ~30 minutes
Prep time: 20 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Chicken Salad
1 shallot, thinly sliced
2 tbsp white wine vinegar or apple cider vinegar (for soaking the shallot)
1 rotisserie chicken, shredded or chopped
2 cups snap peas, ends trimmed and sliced in half on the diagonal
1 cup grapes, sliced in half (or any other fruit you have on hand)
3–4 radishes, thinly sliced or mandolined
1/2 cup dried unsweetened cherries (or any dried fruit you like)
1/4 cup pumpkin seeds (or any nuts/seeds you like)
3 scallions, thinly sliced (about 1/3 cup)
1/2 cup chopped dill (or more to taste)
3/4 cup chopped mint (or more to taste)
Dressing
1/2 cup Greek yogurt
Juice from 1 lemon
1 tbsp Dijon mustard (or your mustard of choice)
1 tsp raw honey
3 tbsp olive oil
Salt and freshly ground pepper, to taste
HOW TO DO IT
1.Quick pickle the shallots
Place sliced shallots in a small bowl with vinegar. Let them soak while you prep everything else—this tames their bite and adds depth.
2.Prep the veg and herbs:
Trim and slice the snap peas, halve the grapes, thinly slice the radishes, chop your herbs and scallions. If you’re using toasted nuts or seeds, optional to give them a quick pan-toast to bring out flavor.
3.Shred the chicken
Pull the meat from your rotisserie chicken and shred or chop into bite-sized pieces. Save the bones for bone broth!
4.Make the dressing
In a jar or small bowl, whisk together the yogurt, lemon juice, dijon mustard, honey, and olive oil until emulsified. Season well with salt and pepper.
5.Assemble the salad
In a large bowl, combine chicken, snap peas, grapes, radishes, dried cherries, pumpkin seeds, scallions, dill, and mint. Add the pickled shallots (drain them first!) and pour the dressing over the top. Toss to coat.
6.Taste and adjust:
Add more herbs, salt, or lemon if needed. This salad should taste vibrant and alive!
SWAPS, TIPS & TRICKS
SWAPS:Rotisserie chicken → poached/roasted chicken, shredded turkey, canned wild salmon or tuna, crispy tofu or tempeh
Snap peas → sliced celery, persian cucumbers, blanched green beans, snow peas
Radishes → shaved fennel, sliced carrots, watermelon radish
Scallions → chives or red onion
Grapes → chopped apple or pear, pomegranate seeds, blueberries or strawberries, plums (any fruit!)
Dried cherries → dried cranberries, currants, chopped dried apricots, golden raisins
Pumpkin seeds → sunflower seeds, chopped walnuts, almonds, pecans, crispy chickpeas
Mint + dill → basil + tarragon, cilantro + parsley, any mix of soft herbs
Greek yogurt → sheep’s milk or goat yogurt, sour cream, crème fraîche, blended avocado
Dijon mustard → whole grain mustard, spicy brown mustard
Honey → maple syrup, blended Medjool date or omit for savory version
TIPS
Want more crunch? Add cucumber or thinly sliced fennel.
More creaminess? Fold in a little more yogurt or a spoonful of avocado mayo.
Meal prep tip: Store the dressing separately and toss right before serving if making ahead.
Leftover idea: Pile onto sourdough toast or stuff into lettuce wraps with avocado slices!
Nutritional Info
Per serving, yields 6-8 servings
Calories: 368
Carbohydrates: 18g
Fiber: 2g
Net carbs: 16g
Protein: 26g
Fat: 20g
Sodium: 670mg
Sugar: 13g
