Rinse the green peas in a colander under cold water until thawed.
In a small bowl mash the chicken breast. Add the mayonnaise, onion, curry powder, and peas to the bowl, and gently mix until all of the ingredients are combined.
Serving suggestion: Plate the chicken salad over a bed of salad greens dressed with a teaspoon of olive oil and unlimited balsamic or red wine vinegar (or 2 tablespoons of reduced-fat salad dressing).
Note: For a sweeter salad, use 1/2 cup diced red grapes in place of the green peas.
*For celiac disease, check mayonnaise label to ensure it’s gluten-free.
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