Easy Peasy Salad

I have been looking for some new, EASY recipes to try out for the spring and summer and came across this delicious chicken salad in the May issue of Runner's World magazine. The thing I like about recipes like this is that they don't require you to use your oven or stove which heats up your house which is definitely a plus as the temperatures creep up, and they are cool and refreshing. I love having a cool, crisp salad on a warm day. Plus you can make enough so that you have leftovers which are perfect for lunches.

Chicken Salad with Peas, Feta, and Mint
(AND a whole lot more too in my opinion!)


Lemon-Chive Dressing Ingredients

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream or half-and-half (I went the half-and-half route but am thinking next time I'll try Greek yogurt for less fat and added protein)
1/3 cup finely minced fresh chives

Salad Ingredients

1 cup shelled peas, blanches and refreshed (In a time crunch, I used frozen peas)
3 small spring onions, cut into thin rounds
3 ounces Greek feta cheese, crumbled
1/4 cup mint leaves, cut into a chiffonade (Seriously?! Again time was an issue, I just cut them!)
3 cups shredded chicken or turkey (Here is where a rotisserie chicken from your grocery store will save you some more time.)
8 ounces cherry tomatoes, halved
1 avocado, peeled and thinly sliced
2 baby Romaine heads, thickly shredded
4 radishes, halved and thinly sliced (Who knew radishes were so yummy?!)
1/4 cup finely chopped chives

To make dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. In a large, shallow bowl combine all salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Enjoy!