A quick, easy, and most tasty salad (healthy, too) from Cooking Light.
Chicken salad with peas and fresh herb vinaigrette
1/2 cup fresh parsley
1/2 cup chopped green onions
3 tablespoons rice vinegar
1 tablespoon stone-ground mustard
1 teaspoon sugar
1-2 teaspoons fresh thyme
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1 garlic clove
1 1/2 cups chopped cooked chicken breast
3/4 cup chopped celery
1 10-ounce package frozen green peas, thawed
2 tablespoons sliced almonds, toasted
Combine first 9 ingredients in a food processor; process until smooth. Combine parsley mixture, chicken, celery, and peas in a large bowl, tossing well. Sprinkle each serving with toasted almonds. Makes 4 servings.