Green Salad with Peas and Chicken

This Green Salad with Peas and honey-marinated grilled chicken is fresh, nutritious, and totally delicious. Featuring smoky honey grilled chicken breast atop a bed of crisp lettuce with vibrant green peas, colorful radish, fresh mint, red onion, and a tangy mustard vinaigrette, this hearty pea lettuce salad is the perfect warm weather side dish or entree.

Featured comment: I’m always looking for new salad recipes to try and thought this looked like such a beautiful one to try. No wonder it is your favorite at the moment, it’s DELICIOUS! Thanks.” – Adina

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

About this green salad with peas

Looking for a stunning salad to celebrate the start of Spring or Summer? This Green Salad with Peas recipe brings you juicy honey-marinated and grilled chicken breasts atop crisp Bibb lettuce, sweet peas, fresh mint, and slices of radish and red onion.

If that wasn’t enough, this recipe includes a subtly sweet and tangy homemade mustard vinaigrette drizzled over the fresh pea salad just before serving. 

The three main components of this dish are incredible on their own, but they make a knock-out dish when brought together! Garnish this lettuce and pea salad with grated parmesan cheese, seeds, lemon wedges, microgreens, and crushed red pepper flakes. 

Why you’ll love this peas and lettuce salad

This lettuce and peas salad is among my best spring and summer salads. Here’s why:

• Nutritious! Lettuce and peas salad combines healthy greens and protein for a balanced meal. Get all your vitamins, minerals, and antioxidants in one dish!
• Main or side dish! Enjoy this lettuce and pea salad as a side dish or main meal for your backyard barbecues, potlucks, easy lunches, or midweek dinners.
• Simple ingredients. Salad with peas and lettuce calls for inexpensive and readily available ingredients. You probably already have at least half of them!
• Quick and easy. Make this lettuce and pea salad in just 35 minutes, which can be further reduced if you prepare ahead!  
• Easy on the eyes! Look no further if you want to add bright colors to the table and impress your family and guests. This refreshing pea salad recipe with lettuce is a beauty!
• Customizable! I’ve included a laundry list of delicious ingredients that complement this salad. Mix and match to create YOUR best pea salad.  m

Ingredients for lettuce pea salad

This lettuce pea salad recipe consists of three elements – the marinated chicken, the fresh salad, and the vinaigrette. Here’s everything you’ll need to get started:

• Chicken – Boneless skinless chicken breasts.
  • Substitution:  You can substitute chicken thighs for chicken breasts, but the grill time must be adjusted accordingly. Other tasty protein options include crispy bacon, crispy prosciutto, rotisserie chicken, leftover salmon, and grilled shrimp. 
• Honey – For the chicken marinadebrushing the tops of the chicken during the last few minutes of grilling. 
  • Substitution: Agave or pure maple syrup.
• Olive oil – Use high-quality olive oil. 
  • Substitution: Avocado oil or grapeseed oil. 
• Garlic – Minced cloves.
• Kosher salt and ground black pepper – For flavor.
• Lemon juice – A touch of lemon juice helps tenderize the chicken. 
  • Substitution: Bottled lemon juice can be used as a second option. 
• Lettuce – Bibb lettuce or butter lettuce, trimmed and separated into leaves.
• Mint leaves – Torn. 
  • Substitution: Freshly chopped chives. 
• Sweet peas – Use fresh, cooked, or frozen (defrosted).
• Radishes – Thinly sliced. These add color and subtle spice to the pea green salad.
• Red onion – Diced into small pieces. However, pickled red onion works here too.
• Optional add-ins and garnishes – I love garnishing this fresh pea salad with freshly grated parmesan, crumbled feta, or shredded cheddar cheese; pine nuts, lemon wedges, and crushed red pepper flakes.

Pea salad with lettuce variations

Salads are incredibly easy to vary to suit personal tastes and dietary preferences. Get creative with some of these simple variations:

• Vegan. Use tofu instead of chicken, maple syrup instead of honey, and vegan cheese.
• Crunch: Toasted walnuts or candied walnuts, sunflower seeds, slivered almonds, croutons, or roasted chickpeas will all add extra crunch to this salad with fresh peas.
• Protein. Crispy bacon, soft prosciutto, rotisserie chicken, leftover salmon, grilled shrimp, and hard boiled eggs are a great way to add sustenance to this pea salad recipe with lettuce. 
• Veggies. Salads are such a great way to use up any fresh vegetable or cooked leftover veggies you have hanging around your fridge. Asparagus, avocado, bell peppers, broccoli, cauliflower, celery, carrots, edamame beans, sugar snap peas, roasted sweet potatoes or butternut squash cubes all work well here. 
• Greens: You can use different salad greens, add microgreens, and whatever fresh herbs you love. (My vote would be dill, chives, parsley, scallions, or basil.)
• Grains: You can easily and cheaply add bulk to this salad by adding some cooked grains, such as barley, farro, or rice.
• Dressing. Use a store-bought salad dressing for convenience, or try a different homemade dressing like this Avocado Green Goddess Dressing.

How to make pea salad with chicken

Word to the wise, this salad does require a bit of planning for the chicken, but other that this beauty is a breeze!

First, marinate the chicken by combining a bit a honey with a few splashes of oil, a couple cloves of garlic, a squeeze of lemon juice and a dash of salt n’ pepper. Whisk it all together. Place the chicken breasts in a zip-closure bag and pour the marinade on top. Seal the bag and transfer the chicken to the refrigerator to marinate.

Meanwhile, make the vinaigrette by adding all the ingredients for the dressing in a small food processor or blender. Pulse until everything is silky smooth.

When the chicken is done marinating, remove it from the marinade, and toss it on the (preheated) grill. Grill the chicken, turning once, for 5-8 minutes per side, or until cooked through. Transfer the chicken to a clean work surface and let it rest for at least 3 minutes.

In the meantime, arrange the lettuce and mint on a platter, scatter on the peas, radishes and red onion. Slice the chicken and toss it in a few tablespoons of the vinaigrette, then add it to the salad. Drizzle everything with more vinaigrette, swoon over how pretty it is, and then serve.

Tips for the best green pea salad

1. You can substitute chicken thighs for 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.
2. For the most flavorful grilled chicken, I highly suggest you let the chicken marinate for the full two hours. However, if you are short on time you can let it marinate for as little as 20 minutes.
3. You can either make the vinaigrette in a food processor/blender or you can use a mason jar. I recommend using a processor or blender, because it will make the dressing super creamy. However, if you don’t have one of those machines, a mason jar will do. Just make sure you chop the shallot really fine.
4. While entirely optional, I recommend cutting the grilled chicken (after it has rested) and tossing it with a few tablespoons of the mustard vinaigrette before serving. If you didn’t let the chicken marinate for the full 2 hours, I would definitely do this to really punch up the flavor of the chicken.

FAQ: salad with fresh peas

How long is fresh pea salad good for in the fridge?

Most pea salads last for up to 3 days in the fridge. This salad with bibb lettuce can be stored for 3 days, but it’s best to eat leftovers within 1-2 days once it has been assembled since the lettuce will start to wilt and soften from the dressing. 

What is pea salad made of?

Pea salad consists of a mixture of greens, fresh or frozen (thawed) peas, and a dressing (either creamy mayo-based or vinaigrette). There are many variations of the classic pea salad, some of which include protein and other delicious additions.  

Is green pea good for you?

Absolutely! Pea salad with lettuce is nutritious and delicious. It contains an array of fresh produce that provides a broad spectrum of essential vitamins, minerals, antioxidants, and good dietary fiber!

What kind of lettuce is best for salad?

Different salad recipes call for different types of salad. The type of lettuce used in any salad comes down to personal preference. I love to use Bibb lettuce or Butter lettuce in this recipe for pea salad, but you could also use Romaine lettuce or Iceberg lettuce. 

What are the benefits of pea salad?

Pea salad is quick and easy to make, often calls for inexpensive ingredients, can be enjoyed as a side dish or main meal, and is healthy!

Serving lettuce and peas salad

Enjoy this spring pea salad recipe at room temperature or cold as a side dish or a main meal – the options are limitless! 

How to serve pea and lettuce salad

As mentioned, this green pea salad can be served in various ways:

• As a side dish to roasted vegetables and crusty bread or a light and refreshing main meal. 
• This bibb lettuce salad would also be a lovely starter dish for formal dinners and special occasions. 
• As a filling for sandwiches and wraps. 
• As part of a party platter alongside toasted pita triangles, avocado hummus, baba ganoush, strips of roasted red pepper, grilled vegetables, a large block of feta cheese, olives, and various deli meats. 

What to serve this pea and lettuce salad with?

Enjoy this salad recipe with peas freshly assembled with a variety of roasted vegetables, crispy pan-fried tofu, , or homemade bread rolls, and other finger foods, such as zucchini fries, corn on the cob, and deviled eggs with bacon or eggs with crabmeat.

A choice of grains, such as quinoa or wild rice, can also be added to this healthy pea salad recipe for a heartier meal. 

Don’t forget to pair this refreshing lettuce pea salad recipe with a delicious beverage, such as this Easy Mojito Recipe, Blackberry Bramble Cocktail Recipe, Strawberry Basil Cocktail, or Tequila Kiwi Cocktail Recipe!

Storing leftovers

How to store lettuce and pea salad?

• Store this pea salad with lettuce for 2-3 days in an airtight container in the fridge. Serve it chilled or bring it to room temperature before serving. 
• Store the pea salad dressing in an airtight jar or container in the fridge for 1-2 weeks ahead of assembling the pea and radish salad.

Can you freeze this pea salad recipe with lettuce?

No. This salad won’t hold up in the freezer as the fresh salad ingredients will become extremely soggy and mushy once thawed. 

The dressing for pea salad can be stored in the freezer for up to 3 months, but make sure to stir it well once thawed and before drizzling it over your freshly made garden pea salad. 

Ditch those bland and boring salads and celebrate spring and summer in style with this tantalizing green salad with peas. It’s a great excuse to get your grill on and whip up some honey-marinated chicken for this salad! You can thank me later!

Cheyanne

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More recipes with peas!

If you love bright green peas, try these recipes next:

• Bacon Pea Pasta Salad
• One Pot Chicken Pasta with Peas

Grilled Honey Chicken & Pea Salad with Creamy Mustard Vinaigrette Recipe👇 

Print Recipe

5 from 8 votes

Lettuce Pea Salad with Grilled Chicken

Fresh, nutritious, and totally delicious - this green pea salad features honey grilled chicken breast atop a bed of crisp lettuce with vibrant peas, red onions, colorful radishes, fresh mint, and a tangy mustard vinaigrette. Healthy and hearty, this peas and lettuce salad makes the perfect warm weather side dish or entree. 

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: entree, Main Course, Salad

Cuisine: American

Keyword: fresh pea salad, green salad with peas, lettuce pea salad, pea lettuce salad, pea salad with lettuce, peas and lettuce salad, salad with peas and lettuce

Servings: 4 servings

Calories: 509kcal

Author: Cheyanne Holzworth

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

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:

• 1.5 pounds Boneless Skinless Chicken Breasts
• 3 TBS Honey - plus extra for brushing
• 3 TBS Olive Oil
• 2 Cloves Garlic – minced
• 1 large Lemon - juice
• Kosher Salt & Ground Black Pepper

For the Pea Salad:

• 1 head Bibb, Boston, or Butter Lettuce – trimmed and separated into leaves
• 1 Cup Sweet Peas – fresh, cooked or frozen, defrosted
• 1 bunch Mint Leaves - torn
• 2-4 Radishes – thinly sliced
• ½ small Red Onion – small dice
• To Taste Honey Mustard Dressing (substitute: your favorite salad dressing)
• Optional Mix-ins: Grated Parmesan, Toasted Walnuts, Microgreens, Croutons, Crushed Red Pepper Flakes (See notes section below for a comprehensive list)

Instructions

• Marinate the chicken: In a small non-reactive bowl combine the honey, oil, garlic, lemon juice, ¼ teaspoon pepper and ½ teaspoon salt. Whisk until well combined. Place the chicken in a large resealable storage bag and pour the marinade on top. Seal the bag and transfer the chicken to the refrigerator for at least 20 minutes, or up to 2 hours.
• Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill, turning once, about 5-8 minutes per side, or until cooked through (SEE NOTES). During the last few minutes of grilling, brush the tops of the chicken with honey if desired. Transfer chicken to a clean work surface and allow to rest for at least 3 minutes. Cut the chicken into thick slices.

  (Optional: toss the chicken slices with a few tablespoons of honey mustard dressing.)
• Toss Salad: 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: 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 the full two hours. However, if you are short on time you can let it marinate for as little as 20 minutes.
• Dressing: You can use store-bought or homemade. I prefer homemade 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.
• Customize it! This salad recipe is endlessly customizable. I've included a pretty extensive list of ingredients that pair well here in the article above. But here's a quick reference cheat for you:
  • Crunch: Toasted walnuts or candied walnuts, sunflower seeds, slivered almonds, croutons, or roasted chickpeas
  • Protein. Crispy bacon, crispy prosciutto, rotisserie chicken, leftover salmon, grilled shrimp, hard boiled eggs, or tofu.
  • Veggies. Asparagus, avocado, bell peppers, broccoli, cauliflower, celery, carrots, edamame beans, sugar snap peas, roasted sweet potatoes or butternut squash cubes all work well here. 
  • Greens: You can use different salad greens, or add microgreens, and whatever fresh herbs you love. (dill, chives, parsley, scallions, or basil)
  • Grains: Barley, farro, or rice

Nutritional information is 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

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