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Yellow Split Pea Salad with Rice & Chicken

This easy salad featuring yellow split peas is the perfect side dish for a potluck or barbeque or as a meal on its own!


  • 2 cups (500 mL) cooked yellow split peas (see tips)
  • 1 1/2 cups (375 mL) diced cooked chicken
  • 1 1/4 cups (300 mL) cooked white rice
  • 3/4 cup (175 mL) fresh bean sprouts
  • 3/4 cup (175 mL) shredded carrot
  • 3/4 cup (175 mL) sliced celery
  • 1/2 cup (125 mL) sliced green onion
  • 1/4 cup (50 mL) diced sweet green pepper
  • 1 cup (250 mL) Asian sesame dressing (or less as desired)
  • 1 cup (250 mL) chow mein noodles


In a bowl, combine peas, chicken, rice, sprouts, carrot, celery, onion and pepper.

Add dressing and toss lightly until evenly coated. Cover and refrigerate 4 hours. Place salad in a serving bowl and top with chow mein noodles.


  • Rinse 1 cup (250 mL) dry split peas with cool water, drain and transfer to a medium pot. Add 2 cups (500 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally to prevent sticking and boiling over. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.

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