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Fresh vibrant flavors meet a hearty, perfectly satisfying dinner salad in this chicken and pea salad. Tender, smoky grilled chicken breasts, sweet green peas, crisp lettuce, and a tangy honey mustard collide to create a salad that’s beautifully colorful, incredibly flavorful, and ready in less than 30 minutes.

“Really lovely flavors. I especially love the honey mustard here. I will be making this again, thank you!”

– ASHLEE
Overhead photo of grilled chicken and pea salad with leafy lettuce and honey mustard dressing.

Update: This recipe was originally published in May 2017. I made updates to the article below to include more information about making the this salad with peas, lettuce, and chicken at home. 

Hi, friends! If you’ve been searching for a salad recipe with layers of delightful textures and bold flavors in every bite, this chicken salad with peas checks every delicious box:

Table of Contents

About this pea salad with lettuce

Imagine a digging your fork into leafy pea salad that tastes like spring tip‑toeing into summer.

Think: juicy chicken kissed with smoke from the grill layered over buttery lettuce, sweet green peas bursting with freshness, sharp red onions, crunchy radishes, fresh mint, and a silky honey mustard dressing that dances between tangy and sweet. Every bite is crisp and cool, yet ultra-satisfying and perfectly filling—truly it’s the kind of salad you want to eat outside on a sunny porch with a cold drink in hand.

Best of all, this pea and lettuce salad is wonderfully practical— you just need easy‑to‑find ingredients and less than 30 minutes. Plus, it works beautifully with fresh or frozen peas—meaning you can enjoy it all year long.

Colorful, crisp, and wonderfully flavorful, it’s perfect for fast weeknight dinners, meal‑prep lunches, outdoor picnics, or as a bright side dish for grilled meats. Regardless of when you make it, expect this chicken and pea salad to become a repeat favorite.

Why make love THIS recipe!

TL:DR? Here’s why this lettuce and peas salad is among my favorite recipes:

  • Balanced Textural Contrast. Crisp lettuce, tender chicken, juicy peas, crunchy radishes, and a creamy dressing create a perfectly layered bite.
  • Bright, Tangy Vinaigrette. Sweet honey, tangy mustard, and bright acidity coat every ingredient with bold, crave-worthy flavor.
  • Hearty, Not Heavy. Thanks to the protein-rich chicken, fresh vegetables, and silky dressing, this salad is satisfying while still feeling light and refreshing.
  • Any‑Season Recipe. Fresh or frozen peas work equally well, making this a year‑round staple. 
  • Customizable and Family‑Friendly. Add extra veggies, swap herbs, toss in nuts, top with cheese—this salad welcomes creativity.  
  • Fast and Approachable to Make. Simple prep and minimal cooking make it ideal for busy home cooks and hectic weeknights.
Overhead photo of a bowl of peas, head of lettuce, red onion, mint leaves, radishes, and a lemon on a kitchen counter.

Ingredients for pea and lettuce salad

This lettuce pea salad recipe consists of three elements – the marinated and grilled chicken, the leafy pea salad, and the vinaigrette. Here’s what you’ll need:

  • Chicken. The hearty protein that turns this salad into a satisfying meal. I prefer lean chicken breast, but chicken thighs work great too. Swap: For a shortcut use rotisserie chicken.
  • Olive Oil. You’ll need a decent regular olive oil (not extra virgin) for marinating the chicken.
  • Garlic Cloves. For a subtle kick of punchy, savory flavor.
  • Whole Lemon. Lends a little brightness.
  • Green Peas. Sweet, tender peas add pops of freshness throughout the salad. Fresh peas are wonderful when in season, but thawed frozen peas are often sweeter and more convenient.
  • Lettuce. Crisp lettuce provides the refreshing crunch that makes this salad so irresistible. Butter lettuce creates a soft, delicate texture, while romaine offers a heartier bite. But, I like a combination of the two for the best of both worlds.
  • Fresh Mint. Adds freshness, a hint of sweetness, and a little bit of that iconic cooling flavor.
  • Radishes. Deliver peppery crunch and beautiful color.
  • Red Onions. Provide mild onion flavor without overpowering the salad. Note: Soak the diced raw onions in a little cold water to mellow their sharp flavor. Swap: Pickled red onion works great too.
  • Honey. Adds natural sweetness that balances the tangy flavors in the dressing.
  • Kosher Salt and Black Pepper. Essential for bringing all the flavors into balance.
  • Honey Mustard Dressing. I like this recipe for honey and mustard sauce, but use what you love.

Recipe variations

While I love this recipe for pea salad with lettuce as is, there are plenty of ways to make it your own:

  • Make it More Smoky. Add crispy chopped bacon for a little extra flavor.
  • Add Crunch. Mix in toasted nuts, seeds, croutons, or roasted chickpeas for extra crispity-crunchy.
  • Protein Swap. Switch out the grilled chicken for grilled fish for a delicious pescatarian twist.
  • Top with Cheese. Finish the salad off with shaved parmesan cheese, a scattering of crumbled goats cheese, or dollops of burrata for a savory, cheesy finish.
  • Mix in More Veggies. Add sliced avocado for some creaminess, or toss in blanched asparagus or snap peas for a more robust spring profile.
  • Go Green. Swap out the honey mustard and use this avocado green goddess dressing for a gorgeously green bowl of yum.
  • Make it Substantial. Toss in cooked quinoa or chewy farro to turn this into a substantial grain-based chicken pea salad bowl.

If you’ve got extra peas, put them to good use in these recipes next: Bacon Pea Pasta Salad and Chicken Peas Pasta.

Overhead photo sliced grilled chicken breast on a bed of pea and lettuce salad.

Professional chef expert tips for perfect results every time

  • Start with Flavorful Chicken. Marinated and well-seasoned chicken makes a noticeable difference since it’s the centerpiece of the salad.
  • Dry Lettuce Completely. Excess moisture will dilute the salad and it soggy.
  • Blanch Fresh Peas Briefly. If using fresh peas, consider balancing them in boiling water for 1 minute before shocking in ice cold water to keep them sweet and vibrant. 
  • And, Pat Thawed Peas Dry. To prevent excess water from pooling in the bowl and to maintain the crisp texture of the greens.
  • Rest and Slice Chicken Thinly. After grilling, let the chicken rest for a few minutes before slicing thin for even distribution and better texture in each bite.
  • Make the Dressing First. Giving the salad dressing a few minutes to sit allows the flavors to meld beautifully.
  • Dress JUST Before Serving. This keeps the lettuce crisp and the pea salad looking fresh.
  • Serve Chilled and Warm. The cold salad ingredients (crisp lettuce and sweet peas) taste brighter and more refreshing against the warm grilled chicken.
  • Taste before Serving. Everyone’s tastebuds are vastly different. Give the salad a taste, sometimes a quick adjustment of salt, pepper, or more dressing will take this pea salad from good to exceptional.
  • Finish with Herbs Last. To keep the mint vibrant and fresh, be sure to add it just before serving this pea salad with lettuce recipe.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use canned peas?

I recommend using fresh peas or frozen peas to make this salad recipe. Unfortunately, peas from a can are typically too soft and lack the same fresh sweetness as their frozen or fresh counterparts. 

Can I use frozen peas?

Yes, you sure can! Frozen peas are a terrific option for this chicken and lettuce salad. Just be sure to thaw and pat completely dry before using them in this recipe.  

What is the best lettuce for pea salad with lettuce?

Truthfully, that depends upon your personal preferences. However, I like to use a mix of butter lettuce (also known as Bibb or Boston) for softness and romaine lettuce for crunch. But, use whatever lettuce you personally love. 

Can I use rotisserie chicken?

Absolutely—store-bought rotisserie chicken is a great shortcut and adds tons of flavor. Just be sure to remove and discard the skin before shredding or thinly slicing the chicken meat.

Is this served warm or cold?

I recommend serving this lettuce and pea salad chilled and topping it with the warm, sliced chicken for the best of both worlds. 

Can I add other vegetables?

Oh, for sure! Cucumbers, snap peas, asparagus, bell peppers, avocado, and green onions are excellent additions to this pea salad with lettuce.

Can I make this chicken and pea salad ahead of time?

While I don’t recommend completely making this pea and lettuce salad recipe in advance, you can prep the components (make the dressing, chop the veggies, and marinate the chicken), but don’t assemble the salad until just before serving to prevent the greens from wilting. 

Close-up photo of sweet peas mingling with lettuce leaves on a salad.

Serving chicken salad with peas

This pea chicken salad with lettuce plays fantastically with others:

Unique serving suggestions

  • Spoon into Croissants. Stuff the salad inside buttery croissants for gourmet sandwiches.
  • Wrap it Up. Wrap it up inside flour tortillas or flatbreads for an easy lunch.
  • Mason Salad Jar. Meal prep this pea salad with lettuce by layering it inside a glass mason jar, starting with the dressing at the bottom.

Storing leftovers

  • Refrigerator Storage: Allow leftover grilled chicken to cool completely before storing the pea lettuce salad, chicken, and dressing in separate airtight containers in the fridge for up to 3 days.
  • Freezing Instructions: Unfortunately, freezing fresh leafy salads isn’t recommended and the lettuce becomes watery and unpleasant when thawed.
  • Reheating Instructions: No reheating is necessary, as you can enjoy this pea salad with lettuce slightly chilled or cold. Alternately, you can reheat the chicken gently in a skillet or in the microwave if you’d like. But, keep the peas, lettuce, and salad dressing cold.
Overhead photo of grilled chicken salad with peas and lettuce on a white plate.

Colorful, crisp, perfectly satisfying, and beautifully customizable, this pea and lettuce salad with tender chicken and bright honey mustard dressing is everything you could possibly want in a feel-good, fresh meal. Whether you’re looking for a reliably delicious lunch, quick dinner, or a crowd-pleasing hearty salad for gatherings, this chicken salad recipe with peas delivers deliciousness every single time.

I hope you give it a try! But don’t forget to come back and let me know how it went over—I truly love cheering you on in the kitchen!

Cheyanne

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More hearty salads for summer

Pea Salad with Lettuce and Chicken

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
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Fresh vibrant flavors meet a hearty, perfectly satisfying dinner salad in this chicken and pea salad. Tender, smoky grilled chicken breasts, sweet green peas, crisp lettuce, and a tangy honey mustard collide to create a salad that's beautifully colorful, incredibly flavorful, and ready in less than 30 minutes.

Equipment

  • 1 Large Resealable Storage Bag – for marinating the chicken
  • 1 Grill or Grill-pan – for grilling chicken
  • 1 Large Bowl – for tossing salad

Ingredients 

For the Chicken:

For the Pea Salad:

  • 1 head Bibb, Boston, Butter Lettuce, Romaine Lettuce OR Combination of the Two – trimmed and separated into leaves
  • 1 Cup Sweet Peas – fresh, cooked or frozen, defrosted
  • 1 bunch Mint Leaves – torn
  • 2-4 whole Radishes – thinly sliced; to taste
  • ½ small Red Onion – small dice
  • To Taste Honey Mustard Dressing (substitute: your favorite salad dressing)

Instructions

  • Marinate the Chicken: To a large resealable bag or large bowl, add the honey, oil, garlic, and lemon zest. Season with ¼ teaspoon pepper and ½ teaspoon salt. Grab a whisk and vigorously stir until well combined.
    Then, add the chicken to the marinade, press out the air, and seal. Transfer the chicken to the refrigerator and let marinate for at least 30 minutes, or up to overnight.
  • Grill the Chicken: Remove the chicken from the fridge and let it come to room temperature.
    Preheat the grill to medium-high heat and grease the grates to prevent sticking.
    Remove the chicken from the marinade, letting the excess drip off, and place it onto the grill. Cook, turning once, for about 5-8 minutes per side, or until the chicken is cooked through. During the last few minutes of grilling, brush the tops of the chicken with honey if desired. (SEE NOTES)
    Transfer chicken to a clean work surface and allow to rest for at least 3 minutes before slicing the chicken evenly and against the grain.
    (Optional for the Most Flavor: Toss the slices of chicken with a few tablespoons of honey mustard dressing.)
  • Toss Peas Salad with Lettuce: To a large bowl, add the lettuce, peas, mint, radishes, red onion, and any other salad mix-ins you love.
    Drizzle a small amount of salad dressing over the top and then toss well to combine.
    Transfer the tossed pea lettuce salad to serving plates and top with the sliced grilled chicken.
  • Garnish and Serve Pea and Lettuce Salad with Chicken: Garnish with freshly grated parmesan cheese and freshly cracked black pepper, if using. Serve with remaining salad dressing on the side. Enjoy!

Notes

  • You can use chicken thighs instead of chicken breasts if you would like. Simply adjust the grill time accordingly. The amount of time the chicken takes to cook through will depend on the thickness of your chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees F.
  • Marinating: For the most flavor, I highly suggest you let the chicken marinate for 6 to 8 hours. However, if you are short on time you can let it marinate for as little as 30 minutes.
  • Dressing: You can use store-bought or homemade. I prefer homemade honey mustard or a honey dijon vinaigrette here.
  • While entirely optional, I recommend cutting the grilled chicken (after it has rested) and tossing it with a few tablespoons of the mustard dressing before serving. It adds a ton of flavor and moisture to the chicken. Plus, if you dress the chicken, you won’t need to put as much dressing on the actual salad.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 509kcal    Carbohydrates: 23g    Protein: 38g    Fat: 29g    Saturated Fat: 4g    Cholesterol: 108mg    Sodium: 203mg    Potassium: 826mg    Fiber: 2g    Sugar: 18g    Vitamin A: 1720IU    Vitamin C: 23.5mg    Calcium: 35mg    Iron: 1.9mg
Course: Salad
Cuisine: American

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