Snap Pea and Chicken Salad


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Looking for a quick, no-cook meal? Simply combine thinly sliced snap peas with shredded rotisserie chicken and fresh herbs. Toss them with lemon, oil and a grating of Parm to make each crunchy bite super satisfying.

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Yields:
4 serving(s)

Total Time:
20 mins

Cal/Serv:
348

  • 1/4 c.

    olive oil

  • 1 tsp.

    lemon zest plus 3 Tbsp lemon juice

  • Kosher salt and pepper

  • 12 oz.

    snap peas, thinly sliced lengthwise

  • 3 c.

    shredded rotisserie chicken

  • 1/4

    white onion, thinly sliced

  • 1/2 c.

    mint leaves

  • 1/2 c.

    flat-leaf parsley leaves

  • 1 oz.

    Parmesan cheese, grated (about 1/4 cup)

Directions

NUTRITIONAL INFORMATION (per serving): About 348 cal, 30 g fat (7 g sat), 23 g pro, 896 mg sodium, 12 g carb, 3 g fiber 

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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