Chicken Salad with Snap Pea Radish Slaw
Are you looking for an EASY meal that takes minimal prep, but results in tremendous flavor, nutrition, and the very best leftovers? This chicken salad calls for rotisserie chicken, those widely available and budget-friendly Summer vegetables, plus a simple lemon, dill, and poppy seed dressing that you’re going to love.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Lunch, Salad
Cuisine: American
Servings: 6 servings
Author: Cassy
- 1 rotisserie chicken deboned, skinned, and roughly chopped into about 1-inch pieces (about 3 cups chicken)
- 3 cups snap peas cut in half lengthwise
- 1 bunch radishes thinly sliced
- 2 cups green grapes halved lengthwise
- 1 cup walnuts roughly chopped
- 1/4 cup finely chopped flat leaf parsley for garnish
- lemon wedges for garnish
For the dressing:
- 1 cup Paleo-friendly mayo Primal Kitchen is a good one!
- 1/4 cup fresh lemon juice about 2 lemons
- 1 tablespoon dried dill
- 1 tablespoon poppy seeds
In a small bowl, whisk the dressing ingredients together until combined. Set aside.
Place the chicken, snap peas, radishes, grapes, and walnuts in a large mixing bowl. Pour the dressing over top, stir until everything is evenly coated, and then plate. Garnish with the parsley and lemon wedges. Enjoy!
Leftovers will keep refrigerated for up to 4 days.
Calories: 634kcal | Carbohydrates: 18g | Protein: 33g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 594mg | Potassium: 359mg | Fiber: 4g | Sugar: 11g | Vitamin A: 835IU | Vitamin C: 40mg | Calcium: 85mg | Iron: 2mg