I’ve been making some variation of a chicken salad basically every week, and this one is my favorite yet thanks to all the gorgeous spring veg from
@freshthyme ! #ad 🫛🥒✨ link in bio to find a store location near you 🫶🏻 and recipe below! #freshthymepartner #freshthymemarket #freshthymefinds
SPRING GREEN GODDESS CHICKEN SALAD
Serves 4
INGREDIENTS:
3 cups shredded cooked chicken (I used a rotisserie chicken!)
8 oz sugar snap peas, trimmed and chopped
3 baby cucumbers, trimmed, quartered lengthwise, and sliced
6 radishes, trimmed, quartered and sliced
4 oz crumbled feta cheese
⅔ cup extra-virgin olive oil
¼ cup red wine vinegar
2 Tbsp fresh lemon juice, from about ½ large lemon
3 green onions, roughly chopped
1 ½ cups packed fresh herbs (I used parsley and basil)
1 tsp honey
Kosher salt and black pepper, to taste
INSTRUCTIONS:
In a large bowl, combine shredded chicken, snap peas, cucumbers, radishes, and feta cheese.
In a blender, combine olive oil, red wine vinegar, lemon juice, green onions, parsley, basil, honey, and generous pinches of salt and pepper. Blend for 30-60 seconds, or until smooth. Adjust seasoning to taste.
Pour dressing over salad and toss to combine. Store in airtight containers in the fridge for up to 4 days.
