In her book Ruffage: A Practical Guide to Vegetables, Abra called this recipe Green Salad with Marinated Peas and Yesterday's Chicken because she makes it the day after roasting a chicken. A supermarket rotisserie bird makes things even simpler.

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Ingredients

Directions

  • Place peas in a large heatproof bowl. Pour boiling water over peas; let stand 30 seconds. Drain and return to bowl. Remove 4 teaspoons zest and squeeze 6 tablespoons juice from lemons. Add lemon zest and juice, the oil, onion, salt and crushed red pepper to bowl; stir to combine. Cover and chill at least 20 minutes or up to 3 days. (Let stand at room temperature for 1 hour if chilled longer than 4 hours.)

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  • Add chicken, lettuce and herbs to bowl; toss to coat. Taste and adjust the seasonings. Serve immediately.

Nutrition Facts

450 calories; 33 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 22 g monounsaturated fat; 62 mg cholesterol; 439 mg sodium. 527 mg potassium; 15 g carbohydrates; 5 g fiber; 5 g sugar; 26 g protein; 0 g trans fatty acid; 4274 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 87 mg calcium; 5 mg iron;

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