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Spring Chicken and Pea Salad

Total Time

Prep/Total Time: 20 min.


4 servings

My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. —Roxanne Chan, Albany, California
Spring Chicken and Pea Salad Recipe photo by Taste of Home


  • 1 cup fresh peas
  • 2 cups torn curly or Belgian endive
  • 2 cups torn radicchio
  • 2 cups chopped rotisserie chicken
  • 1/2 cup sliced radishes
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh mint leaves, torn
  • 2 tablespoons olive oil
  • 1/4 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon mint jelly
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Toasted pine nuts, optional


  1. In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender.
  2. Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.
<b>Editor's Note:</b> Frozen peas may be substituted for fresh peas; thaw before using.

Nutrition Facts

1-1/2 cups: 250 calories, 12g fat (2g saturated fat), 62mg cholesterol, 225mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

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