Chicken and pea salad

Molly Stingley


This is a great salad to eat on hot days of summer. It came about because I needed something for a picnic but I didn't want to bring two different salads. We love chicken salad and we love pea salad so I thought why not put them together. It is nice alone or served on top of fresh salad greens. I have also done a veggie chicken salad where I added frozen carrots and fresh zucchini chopped to it. The recipe is very versatile and can be changed to suit your taste and health preferences . It serves a large crowd and paired with fresh fruit plate it makes a whole meal.

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10-15 (depending on how you serve it.)


50 Min


5 Min


No-Cook or Other


4 slice
1 medium
chicken, cooked
1 small
onion, chopped fine
2 stalk(s)
celery , chopped fine
1 small
jar of diced pimentos
2 c
peas, frozen
hard boiled eggs, chopped
1 c
mayonnaise (or half greek yogurt)
2 Tbsp
mustard (whatever kind you like)
lemon( juice only)
salt and pepper to taste
pickle relish, optional

Directions Step-By-Step

Cook bacon crisp. Drain off grease and crumble.
De-bone and chop up the chicken. Put chicken in large bowl. You will want on big enough to stir without spilling.
Put all the ingredients all together in a bowl and stir. Best if left to set in fridge for a couple hours so that the flavors combine. But you don't have to.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, For Kids