Curried Chicken and Sweet Pea Salad

© Katherine Stetson

For extra flavor, blanch the peas in chicken stock.

Makes 3+ cups.

  • 2 cups roast (or poached) chicken, cubed
  • 1 cup diced celery
  • ½ cup fresh peas, lightly blanched
  • ½ cup mayonnaise (homemade or Hellmann’s)
  • 2 teaspoons curry powder, or to taste
  • 1 teaspoon dill
  • 1 teaspoon chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

In a medium bowl, combine chicken and mayonnaise and gently toss to evenly coat the chicken.  Add remaining ingredients and stir gently until well combined.

Copyright © Katherine Stetson, all rights reserved.