Vegetable Patch Chicken Salad


  • 3 cups chopped cooked chicken
  • ½ cup prepared cucumber or ranch dressing
  • ½ cup frozen tiny green sweet peas, thawed
  • ¼ cup seeded & chopped cucumber
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice


Stir together all of the ingredients in a large bowl.  Cover and chill at least 30 minutes before serving.  This recipe is intended to serve four people.

*Recipe appeared in Southern Living magazine.