Creamy chicken salad with peas and carrots is a fresh twist on the deli classic: tender shredded chicken tossed in a tangy, herb‑flecked dressing with crunchy celery, sweet peas, colorful carrots, and a little red onion for bite. It’s rich and satisfying yet bright, perfect for piling onto toast, spooning into lettuce cups, or serving on a bed of greens. Because it keeps well in the fridge, this recipe is ideal for meal prep, summer lunches, and make‑ahead party platters.
Primary keyword: creamy chicken salad
Secondary keywords: chicken salad with peas, chicken salad with vegetables, easy chicken salad for sandwiches, rotisserie chicken salad recipe.
Ingredients
For the chicken salad
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3 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
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1 cup thinly sliced celery (about 2–3 stalks)
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1 cup chopped or julienned carrots (or matchstick carrots)
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3/4 cup frozen peas, thawed and patted dry
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1/4 cup finely diced red onion
For the creamy dressing
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3/4 cup mayonnaise
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1/4 cup plain Greek yogurt or sour cream (adds tang and lightens the mayo)
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1 tablespoon Dijon or whole‑grain mustard
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2 tablespoons lemon juice or apple cider vinegar
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1 teaspoon sugar or honey (optional, to balance acidity)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt, plus more to taste
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1/4 teaspoon black pepper
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2–3 tablespoons chopped fresh chives or parsley, plus more for garnish
This combination mirrors many popular chicken salad recipes—mayonnaise for richness, yogurt or sour cream for tang, and herbs and vegetables for flavor and crunch—while adding peas and carrots for color and nutrition.
Step‑by‑Step Instructions
1. Prep the Chicken and Vegetables
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Shred or chop the cooked chicken into bite‑size pieces and place in a large mixing bowl. Rotisserie chicken makes this step especially fast and flavorful.
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Thinly slice the celery, chop the carrots into small pieces or use store‑bought matchstick carrots, and finely dice the red onion.
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Thaw frozen peas under cool water and pat dry with paper towels so they don’t water down the dressing.
Cutting the vegetables small ensures you get a bit of everything—chicken, crunch, and sweetness—in every bite, and it makes the salad easier to spread on sandwiches.
2. Make the Creamy Dressing
In a separate bowl, whisk together:
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Mayonnaise
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Greek yogurt or sour cream
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Dijon mustard
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Lemon juice or vinegar
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Sugar or honey (if using)
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Garlic powder, onion powder, salt, and black pepper
Whisk until smooth and creamy, then stir in the chopped chives or parsley. Taste and adjust seasoning: add more lemon for brightness, more salt for depth, or a pinch more sugar if you prefer a slightly sweeter chicken salad.
3. Combine and Chill
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Pour the dressing over the chicken and vegetables.
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Gently fold everything together with a spatula until the chicken is well coated and the peas and carrots are evenly distributed.
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Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the dressing thickens slightly.
Chilling also helps the peas and carrots soak up some of the dressing, giving the salad the cohesive, scoopable texture shown in your picture.
Tips for the Best Creamy Chicken Salad
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Use flavorful chicken: Rotisserie chicken or well‑seasoned leftover roasted chicken gives much better taste than plain boiled meat.
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Balance creaminess and crunch: If the salad seems too thick, stir in a tablespoon of milk or extra yogurt; if it’s too loose, add a bit more shredded chicken or a spoonful of diced celery.
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Season in layers: Taste again right before serving; cold food often needs a touch more salt or lemon to pop.
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Keep peas bright: Add them after the chicken and dressing are mostly combined so they don’t get smashed.
Serving Ideas
This creamy chicken salad is versatile:
