Chicken Salad With Peas, Feta And Mint
By Patricia Wells, Serves 4
Lemon-Chive Dressing Ingredients:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1 cup light cream or half & half
- 1/3 cup finely minced fresh chives
- 1 cup chilled peas, blanched and refreshed
- 3 small spring onions, cut into thin rounds
- 3 oz. Greek feta cheese, crumbled
- 1/4 cup mint leaves, cut into chiffonade
- 3 cups shredded chicken or turkey
- 8 oz. cherry tomatoes
- 1 avocado, peeled and thinly sliced
- 2 baby romaine heads, thickly shredded
- 4 radishes, halved and thinly sliced
- 1/4 cup finely chopped chives
- To make the 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 the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrange on four large dinner plates.
