Best 11 Chicken Salad With Peas Feta And Mint Recipes

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Chicken salad with peas, feta, and mint is a delightful and refreshing dish, perfect for summer picnics, potlucks, or light lunches. With its combination of flavors and textures, this salad is sure to please everyone. The tender chicken, sweet peas, salty feta, and aromatic mint create a harmonious blend that is both satisfying and healthy. This article will provide you with a simple and delicious recipe for chicken salad with peas, feta, and mint, along with tips for selecting the best ingredients and serving it in style.

Let's cook with our recipes!

WARM ORZO SALAD WITH MINT AND FETA



Warm Orzo Salad with Mint and Feta image

Provided by Sandra Lee

Categories     side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 6

8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)

Steps:

  • In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
  • Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

CHICKEN SALAD WITH PEAS, FETA AND MINT



CHICKEN SALAD WITH PEAS, FETA AND MINT image

Categories     Salad     Chicken     No-Cook     Quick & Easy     Dinner     Spring     Healthy

Yield 5 people

Number Of Ingredients 18

3 tablespoons coarse sea salt
1 cup shelled fresh or frozen peas
3 small scallions, white part only, in thin rounds
4 ounces Greek feta cheese, crumbled (1 cup)
1/4 cup fresh mint leaves, cut into a chiffonade
3 cups shredded cooked chicken or turkey
8 ounces cherry tomatoes, halved
1 large ripe avocado, thinly sliced
2 heads baby romaine, coarsely shredded
4 radishes, halved and thinly sliced
1/4 cup minced fresh chives
Fine sea salt
Creamy Lemon-Chive Dressing (recipe follows)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream, or half and half
1/3 cup finely minced fresh chives
Lemon zest

Steps:

  • Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the peas and blanch until crisp-tender, about 2 minutes. Immediately remove the colander from the water, letting the water drain from the peas. Plunge the peas into the ice water so they cool down as quickly as possible. Drain the peas and return them to the colander. (Store the peas in an airtight container in the refrigerator for up to 4 hours.) In a large, shallow bowl, combine all the ingredients except the dressing and fine salt. Toss with just enough dressing to coat the ingredients lightly and evenly. Taste for seasoning. Arrange the salad on dinner plates, and serve. Make Dressing: In the jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

MINTY PEACH CHICKEN SALAD



Minty Peach Chicken Salad image

Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates.

Provided by Terri Frank Ramseyer

Categories     Salad

Time 50m

Yield 4

Number Of Ingredients 11

3 fresh peaches - peeled, pitted, and cubed
2 cups cubed cooked chicken breast
1 cucumber, seeded and chopped
¼ cup white wine vinegar
¼ cup minced fresh mint
⅓ cup white sugar
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 dashes hot sauce, or to taste
2 avocados - peeled, pitted, and cubed

Steps:

  • Combine peaches, chicken, and cucumber in a large bowl.
  • Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

Nutrition Facts : Calories 385 calories, Carbohydrate 32.7 g, Cholesterol 52.5 mg, Fat 20 g, Fiber 7.1 g, Protein 21.8 g, SaturatedFat 3.6 g, Sodium 221.6 mg, Sugar 23.1 g

FETA CHICKEN SALAD



Feta Chicken Salad image

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Provided by CHELC44

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 9

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
½ red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Steps:

  • In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g

MY CHICKEN AND PEA SALAD



My Chicken and Pea Salad image

Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.

Provided by kate09

Categories     Salad Dressings

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 chicken breast halves, cooked
1 (16 ounce) package frozen peas
1 onion, diced
1/3 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill seasoning
salt (to taste)
pepper (to taste)

Steps:

  • Tear apart chicken into strips.
  • Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
  • Combine dressing ingredients.
  • Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.

CHICKEN SALAD WITH MINT AND FETA



Chicken Salad With Mint and Feta image

This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 3/4 cup servings, 6 serving(s)

Number Of Ingredients 12

3 cups cooked boneless skinless chicken breasts, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup English cucumber, cubed
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup of fresh mint, chopped
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
mint sprig, garnish (optional)

Steps:

  • Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
  • Garnish with mint sprigs if desired.

Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6

FETA CHICKEN SALAD



Feta Chicken Salad image

I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups shredded cooked chicken breasts
1/2 cup cherry tomatoes, halved
1/2 cup finely chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped sweet yellow pepper
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

HERBED CHICKEN, PEACH & FETA SALAD



Herbed chicken, peach & feta salad image

Dill, mint and basil really bring this bulgur wheat dish to life- use a ready-cooked chicken to save time and add the herbs and dressing at the last minute

Provided by Jane Hornby

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 15

200ml vegetable stock , made with freshly boiled water
125g bulgur wheat
meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
2 ripe yellow-fleshed peaches
25g pack mint
25g pack dill
handful basil (optional)
50g toasted pecan halves, some left whole
100g feta cheese , crumbled
zest and juice 2 limes (about 4 tbsp juice)
1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
3 tbsp mild olive oil
1 garlic clove , crushed
1 tsp golden caster sugar
1 heaped tsp wholegrain mustard

Steps:

  • Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
  • Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
  • When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
  • Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

Nutrition Facts : Calories 537 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 1.3 milligram of sodium

SPRING CHICKEN AND PEA SALAD



Spring Chicken and Pea Salad image

My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1 cup fresh peas
2 cups torn curly or Belgian endive
2 cups torn radicchio
2 cups chopped rotisserie chicken
1/2 cup sliced radishes
2 tablespoons chopped red onion
2 tablespoons fresh mint leaves, torn
DRESSING:
2 tablespoons olive oil
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon mint jelly
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Toasted pine nuts, optional

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

Nutrition Facts : Calories 250 calories, Fat 12g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 225mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • For best results, use high-quality mayonnaise. Look for a brand that is made with fresh, cage-free eggs and a light, flavorful oil, such as olive oil or avocado oil.
  • To add a bit of extra flavor and crunch to your chicken salad, try using a seasoned breadcrumb topping. Simply combine some panko breadcrumbs with grated Parmesan cheese, dried herbs, and a pinch of salt and pepper. Then, sprinkle the breadcrumb mixture over the top of the chicken salad before baking.
  • If you don't have any fresh mint on hand, you can use dried mint instead. Just be sure to use about half the amount, as dried mint is more concentrated than fresh mint.
  • This chicken salad is also delicious served on a bed of mixed greens or as a sandwich filling.

Conclusion:

This chicken salad with peas, feta, and mint is a light, refreshing, and flavorful dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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