This chicken salad with peas and parmesan has about 30 grams of protein per serving, a creamy lemon dressing and a generous amount of freshly grated Parmesan.

To be honest, the peas might be my favorite part! They add color, texture and fiber, and make a simple chicken salad a lot more interesting.

I use Greek yogurt for the base of the dressing, then add a little mayonnaise so it still tastes like chicken salad. Fresh lemon juice brightens everything up, and the Parmesan brings enough savory flavor that you really don’t need much else.

Why You’ll Love This Chicken Salad

• It has about 30 grams of protein per serving
• The Greek yogurt dressing is creamy and tangy with just 1 tablespoon of mayo
• It’s ready in less than 10 minutes with cooked or rotisserie chicken
• It makes an easy, packable lunch for work or home

Ingredients

• Cooked chicken breast, chopped or shredded
• Petite green peas
• Plain Greek yogurt
• Mayonnaise
• Freshly grated parmesan
• Fresh lemon juice
• Kosher salt and black pepper

Why These Ingredients Work

Cooked Chicken

Finely diced chicken gives you protein in every bite and mixes easily with the peas and dressing. Use cooked, cooled chicken breast, like my oven-baked chicken breasts, shredded Crockpot chicken, or the breast meat from a rotisserie chicken.

Petite Green Peas

These small, sweet peas add a tender pop of texture, plus fiber and some extra plant protein. Frozen peas are perfect here. Cook them according to the package, then cool and drain them well.

Plain Greek Yogurt

Greek yogurt makes the dressing creamy and tangy while adding a little more protein. I like plain 2% Greek yogurt here.

A Little Mayonnaise

Mayo gives the dressing that familiar chicken salad flavor and richness. One tablespoon for the whole recipe does the job.

Freshly Grated Parmesan

Parmesan adds protein and a ton of umami flavor. Buy a wedge and grate it yourself.

Lemon Juice, Salt and Pepper

Lemon balances the creamy dressing, and salt and pepper bring the whole salad together. Taste before adding much salt, because the Parmesan already adds some.

In My House, Parmesan Is a Health Food!

Good Parmesan is one of my favorite ways to add flavor to food. Real Parmigiano Reggiano adds protein and calcium, is naturally lactose-free, and is made through fermentation and at least 12 months of aging.

For this recipe, use freshly grated Parmesan from a wedge. The flavor and texture are so much better. Canned grated Parmesan often contains anti-caking ingredients, like cellulose powder, to keep it from clumping. Grating your own gives you just the cheese.

How to Make Chicken Salad with Peas

1. Make the dressing: Stir together the Greek yogurt, mayonnaise and lemon juice with a pinch of salt and pepper.
2. Add the chicken, peas and Parmesan: Gently fold everything together until evenly coated.
3. Taste and adjust: Add more lemon, salt or pepper as needed. Thin the dressing with a teaspoon of water if it’s too thick.
4. Serve: Enjoy right away or chill it first.

See the full recipe and tips in the printable recipe card below.

Ideas to Serve with Chicken Salad

• With crackers
• In lettuce cups
• Over a bed of greens
• Tucked into a sandwich or wrap
• With fresh fruit on the side

It’s also a great make-ahead lunch. For more ideas, see my high-protein lunch ideas and work lunch ideas.

Storage

Refrigerate the chicken salad in an airtight container at 40°F or below. Use it within 3 to 4 days of when the chicken was cooked. Making the salad does not restart that clock, so if your chicken was cooked 2 days ago, eat the salad within a day or two.

Estimated Nutrition Per Serving

Calories: 270 | Protein: 30 g | Carbohydrates: 12 g | Fat: 11 g | Fiber: 3.5 g

Nutrition is approximate and assumes cooked skinless chicken breast, plain 2% Greek yogurt, regular mayonnaise and 15 grams of Parmesan in the full recipe. Brands and measured weights will affect the totals. Serving accompaniments are not included.

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Chicken Salad with Peas FAQs

Can I use rotisserie chicken?

Yes! Finely dice the cooled breast meat and measure out 1 cup. Since rotisserie chicken is already seasoned, taste the salad before adding salt.

Can I make chicken salad with only Greek yogurt?

You can replace the tablespoon of mayonnaise with more Greek yogurt. The dressing will be tangier. I prefer the small amount of mayo because it gives the salad a more classic chicken salad flavor.

Do the peas need to be cooked?

Follow the cooking instructions on your frozen pea package, then cool and drain them before adding them to the salad. You want tender peas that still hold their shape.

How much protein is in this chicken salad?

About 30 grams per serving, from the chicken, Greek yogurt, Parmesan and peas.

Can I double the recipe?

Yes. It doubles easily for 4 servings and makes a great lunch to prep ahead for the week.

Love chicken salad? Try my classic chicken salad or my rotisserie chicken chopped salad.

If you make this chicken salad with peas, I’d love a star rating and a comment below!