Yellow Split Pea Salad with Rice & Chicken
This easy-to-make salad featuring yellow split peas is the perfect side dish for a potluck or barbeque or as a meal on its own!
Servings 8 servings
Calories 334
Ingredients
- 2 cups (500 mL) cooked yellow split peas (see notes)
- 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 carrots
- 3/4 cup (175 mL) sliced celery
- 1/2 cup (125 mL) sliced green onion
- 1/4 cup (50 mL) diced sweet green bell pepper
- 1 cup (250 mL) Asian sesame dressing, or less, as desired
- 1 cup (250 mL) chow mein noodles
Instructions
- In a bowl, combine split peas, chicken, rice, sprouts, carrot, celery, onion and bell 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.
Notes
- To get 2 cups (500 mL cooked split peas, 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.
Nutrition
Serving Size: 0.125of recipe | Calories: 334 | Total Fat: 17g | Saturated Fat: 2.5g | Carbohydrate: 29g | Fibre: 3g | Sugars: 5g | Protein: 17g | Cholesterol: 23mg | Sodium: 390mg | Potassium: 490mg | Iron: 2mg