Creamy Chicken Salad with Peas, Cheddar & Crackers

Preparation Time

• Prep Time: 15 minutes

• Cook Time: 15 minutes (if cooking chicken from scratch)

• Chilling Time: 30 minutes

• Total Time: 1 hour

• Servings: 6

Ingredients

• 2 cups cooked chicken breast, finely shredded or chopped

• ½ cup green peas, cooked and cooled

• ½ cup cheddar cheese, cut into small cubes

• ¼ cup red onion, finely diced

• ½ cup mayonnaise

• ¼ cup sour cream or plain Greek yogurt

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 tablespoon fresh parsley, chopped

• Crackers, for serving

Instructions

Step 1: Prepare the Chicken

Cook the chicken breast in lightly salted water until fully cooked. Allow it to cool completely, then shred or chop it into small bite-sized pieces.

Step 2: Prepare the Vegetables

Cook the green peas if using fresh or frozen peas. Drain well and let them cool. Finely dice the red onion and cut the cheddar cheese into small cubes.

Step 3: Make the Creamy Dressing

In a large mixing bowl, combine mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and creamy.

Step 4: Combine Everything

Add the cooked chicken, green peas, cheddar cubes, and diced red onion to the dressing. Gently mix until all ingredients are evenly coated.

Step 5: Add Fresh Herbs

Stir in the chopped parsley. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.

Step 6: Chill the Salad

Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and makes the salad even more delicious.

Step 7: Serve and Enjoy

Transfer the creamy chicken salad to a serving bowl. Serve chilled with crispy crackers, toasted bread, lettuce cups, or sandwich bread.

Nutrition Information

Estimated per serving, based on 6 servings and excluding crackers.

Recipe Tips

• Use leftover chicken: Rotisserie or leftover roasted chicken works perfectly.

• Keep it crunchy: Add the crackers just before serving.

• Make it lighter: Replace some or all of the mayonnaise with plain Greek yogurt.

• Add extra flavor: A little paprika or chopped dill makes a delicious addition.

• Chill before serving: This gives the dressing time to soak into the chicken.

Storage Instructions

• Refrigerate leftovers in an airtight container for up to 3–4 days.

• Keep the salad refrigerated at 40°F (4°C) or below.

• Do not leave the salad at room temperature for more than 2 hours.

• Avoid freezing because the creamy dressing may separate after thawing.

Frequently Asked Questions (Q&A)

Q1: Can I make this chicken salad ahead of time?

Yes! You can prepare it one day ahead and store it in the refrigerator until serving.

Q2: Can I use canned chicken?

Absolutely. Drain it well and gently break it apart before mixing.

Q3: Can I replace mayonnaise?

Yes. Plain Greek yogurt or a combination of yogurt and mayonnaise works wonderfully.

Q4: What can I serve with this chicken salad?

Serve it with crackers, toasted baguette slices, sandwiches, lettuce wraps, or fresh vegetables.

Q5: Is this recipe good for meal prep?

Yes! Divide it into airtight containers and refrigerate for easy lunches throughout the week, following the storage guidelines above.

Q6: Can I add other vegetables?

Of course! Chopped celery, cucumber, bell peppers, or sweet corn are delicious additions.

Conclusion

This Creamy Chicken Salad with Peas and Cheddar is an easy, satisfying recipe that combines tender chicken with fresh vegetables and a rich, tangy dressing. Whether served as a party appetizer, a quick lunch, or a sandwich filling, it’s a delicious crowd-pleaser that everyone will enjoy!