Lemon Parmesan Chicken and Peas (Viral Recipe)
This post may include affiliate links. Thank you for your support.
This high-protein chicken and peas dish is going viral because it’s so easy and packed with protein and fiber. My version is a cross between a bowl and a salad and it makes for the perfect dinner or lunch!
If you’ve been on TikTok or Instagram lately, you’ve probably noticed peas are having a moment. We have Raven Ross of @pilatesbodyraven to thank for that. Her account is pretty much all peas right now (find her on TikTok too), and her recipes have a lot of us rethinking the humble bag of frozen peas. This is my spin on the chicken and peas recipe that started it all.
It has cooked sweet peas, shredded grilled chicken, crunchy veggies, parmesan and fresh dill tossed in a lemony Greek yogurt dressing. It packs 53 grams of protein, 11 grams of fiber and comes together in about 15 minutes.
Table of Contents
Why I Love This Chicken Pea Salad
- Packed with protein: Chicken, peas, Greek yogurt and parmesan add up to 53 grams of protein and 11 grams of fiber in one serving.
- Quick to make: Just cook a bag of frozen peas and use leftover grilled chicken or rotisserie chicken.
- Creamy but light: A spoonful of Greek yogurt gives you all the creaminess without weighing it down.
- So many ways to eat it: Grab a fork, scoop it with crackers, pile it on toast or wrap it in lettuce.
Ingredients Needed
- Peas: Frozen peas are the key here. Cook them according to the package. I boiled mine.
- Grilled chicken: Shredded or chopped. Leftover grilled chicken, rotisserie chicken, air fryer chicken breast or Instant Pot shredded chicken all work.
- Red onion and celery: For crunch and a little bite.
- Greek yogurt: Makes the salad creamy and adds extra protein. I like to use Greek yogurt to keep it lower in calories, but mayo works too if you prefer.
- Shaved parmesan: Adds a salty, nutty flavor that goes so well with the peas.
- Fresh dill: Brings a fresh, herby flavor. Don’t skip it!
- Lemon juice: Brightens everything up.
- Seasonings: Salt, pepper and garlic powder. Measure with your heart.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Protein: Swap the chicken for canned tuna, canned salmon or chopped hard-boiled eggs. If you like those, try my tuna salad and healthy egg salad too.
- Greek yogurt: Use mayo or do half Greek yogurt and half mayo.
- Dill: No fresh dill? Use 1 teaspoon dried dill or swap in fresh parsley or chives.
- Dairy-free: Skip the parmesan and use mayo or a dairy-free yogurt.
- Add-ins: Diced cucumber, chopped pickles, crumbled bacon or sunflower seeds would all be great.
How to Make Chicken Pea Salad
- Prep the ingredients. Cook the peas and drain. Shred the chicken, dice the red onion and celery and chop the dill.
- Mix. Add the peas, chicken, red onion, celery, Greek yogurt, parmesan, dill and lemon juice to a medium bowl. Stir until everything is coated.
- Season and serve. Season with salt, pepper and garlic powder to taste, then dig in.
How to Serve this Chicken Pea Salad
Eat it straight out of the bowl with a fork, scoop it up with crackers or pile it on toast. It’s also great in lettuce cups, stuffed in a pita or wrap or served over a bed of greens.
If you love a protein-packed salad for lunch, try my Greek yogurt chicken salad or cottage cheese chicken salad next.
How to Store Leftovers
- Fridge: Store in an airtight container in the fridge for up to 3 to 4 days. Give it a stir and add a squeeze of lemon before serving.
- Freezer: I don’t recommend freezing this since the yogurt and veggies get watery once thawed.
Frequently Asked Questions
Technically no, you could just thaw them but packages usually say to cook them for food safety issues so I boiled mine.
You can, but canned peas are softer and saltier than frozen. Rinse and drain them well. I recommend frozen peas for the best texture.
Any cooked chicken works. Grilled chicken, rotisserie chicken, baked chicken breast or shredded chicken are all great options.
Yes! It keeps well in the fridge for 3 to 4 days, so it’s perfect for packing lunches.
Yes. Mayo works in place of Greek yogurt, or you can use a mix of both.
More Salad Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lemon Parmesan Chicken and Peas
Ingredients
- 1 cup frozen peas, cooked according to the package
- 4 ounces grilled chicken, shredded (120 grams)
- ¼ cup red onion, diced
- 2 Tablespoons celery, diced
- 1-2 Tablespoons plain Greek yogurt, or mayo
- 2 Tablespoons shaved parmesan
- 1 Tablespoon fresh dill, chopped
- ½ lemon, juiced
- salt, pepper and garlic powder, to taste
Instructions
- Cook your peas, drain and cool a tiny bit. Shred the chicken, dice the red onion and celery and chop the dill.
- Add the peas, chicken, red onion, celery, Greek yogurt, parmesan, dill and lemon juice to a medium bowl. Stir until everything is coated.
- Season with salt, pepper and garlic powder to taste. Eat it with a fork, scoop it up with chips or crackers or pile it on toast.
Notes
- Chicken: Leftover grilled chicken, rotisserie chicken or shredded chicken breast all work.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Nutrition: Calculated with Greek yogurt. Using mayo will change the nutrition info.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
