Spring Arugula Salad Recipe
Fresh peas are usually only available in the Spring and can be eaten raw as well.
If you like the crunch on this salad, feel free to skip the steaming step. The dressing from the chicken salad is usually enough for the greens, but if you’d like to add more, drizzle arugula with 2 tbsp olive oil.
1lb cooked chicken breast, shredded
1c green peas
2T olive oil mayonnaise
2 stems green onions, chopped
1/4c fresh italian parsley, chopped
1t garlic powder
1/2t sea salt and pepper to taste
1. Combine chicken with mayonnaise, green onions, parsley, garlic powder and salt & pepper in a mixing bowl. Mix gently and set aside.
2. Boil only a couple inches of water in a small saucepan that a steaming basket will fit into. Once boiling, lower steaming basket with peas into the pan and ensure water remains below the bottom of it. Steam for 2 minutes only, then drain thoroughly and set aside.
3. Arrange arugula in a large salad bowl. Sprinkle peas over it and scoop the chicken salad on top.