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Chicken Salad with Peas in Celery Ribs

Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.
  • minutes
  • Serves

INGREDIENTS

1/2 lb

Chicken breast, cooked

1/2 cup

Baby peas, frozen

1 tbsp

Basil

2 tsp

Flat-leaf parsley

1/2 tsp

Lemon, zest

3 tbsp

Red onion

2 tsp

Tarragon

8

Wide celery, ribs

1 1/3 tbsp

Lemon juice, fresh

3 tbsp

Mayonnaise

1

Kosher salt and freshly ground pepper

1

cream cheese (2 ounces)