Marinated Peas with Roasted Chicken Salad | Wine Enthusiast
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Marinated Peas with Roasted Chicken Salad

Adapted from Ruffage by Abra Berens (Chronicle Books, 2019)

Abra Berens, a Michigan-based chef and farmer, offers more than 300 recipes for almost every vegetable under the sun in her new cookbook, Ruffage. If you can’t find young, just-picked shelling peas, frozen peas work perfectly and thaw in minutes. And if you’re not a chicken-roaster, just pick up a rotisserie chicken at the supermarket.


2 cups shelled small peas
1 small red onion, quartered and thin sliced
2 lemons, zested and juiced, plus more as needed
½ cup olive oil, plus more as needed
½ teaspoon salt
¼ teaspoon red chile flakes
2 cups torn roasted chicken meat
¼ cup mint leaves, rough chopped
1 cup parsley, rough chopped
1 head butter lettuce, torn into large pieces


Combine peas, onion, lemon zest and juice, oil, salt and chile flakes. Place in refrigerator to marinate, about 30 minutes.

In large serving dish, toss chicken, peas, mint, parsley and lettuce to combine. Season with more salt, lemon juice and olive oil, if needed. Serves 4.

Pair It

Jurtschitsch 2018 Stein Grüner Veltliner (Kamptal). Grüner’s green notes can be reminiscent of peas and pea shoots, making it a natural match for any pea-based dish. Crisp flavors of citrus and pear also help bring out the peas’ natural sweetness.

Sola 2017 Sauvignon Blanc (Columbia Valley). Herbal, grassy Sauvignon Blanc is always salad friendly, and this one’s pronounced grapefruit notes go especially well with citrus-based dressings. Bright acidity and a long finish will balance the richness of the roasted chicken.