Chicken Ham and Pea Salad

Ingredients

• 1.02 kg (36 ounces)frozen peas, thawed
• about 300 g (2 cups)cooked chicken ham, cubed
• 227 g (8 ounces)cheddar cheese, cubed
• 60 ml (1/4 cup)red onion, diced
• 240 ml (1 cup)mayonnaise
• 30 ml (2 tablespoons)sour cream
• 30 ml (2 tablespoons)dry ranch seasoning
• 10 ml (2 teaspoons)fresh dill, finely chopped
• 5 ml (1 teaspoon)granulated sugar
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper

Instructions

1. 1

   Mix the dressing

   In a large bowl, whisk the mayonnaise, sour cream, ranch seasoning, dill, sugar, garlic powder, onion powder, salt and pepper until smooth.

2. 2

   Add the salad

   Add the thawed peas, chicken ham, cheddar and red onion. Stir gently until everything is coated in dressing.

3. 3

   Chill before serving

   Cover and refrigerate the salad for at least 3 hours or overnight before serving.

What is chicken ham and pea salad?

This is a chilled, creamy salad built around peas, diced chicken ham and cheddar, with ranch seasoning and fresh dill for savoury flavour. Pea salads are a familiar American potluck and picnic dish, often served cold alongside other shared dishes.

Here, the chicken ham and cheese make the salad more substantial, while the peas bring sweetness and a soft bite. The dressing is whisked separately first, which helps it coat the ingredients evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 20g carbs, 24g fat.

The peas provide most of the carbohydrates, while mayonnaise and cheddar contribute much of the fat; the chicken ham and cheese provide protein. Serve a portion with a fresh green salad or crunchy vegetables to add variety to the plate.

The ingredients that shape the salad

Peas: Thaw them fully before mixing so the dressing stays creamy rather than watery. Drain off any liquid from thawing, if needed.

Chicken ham and cheddar: Cut both into similar-sized cubes for an even mix in each spoonful. Red onion adds a sharper note against the mild peas and creamy dressing.

Getting the dressing smooth

Dressing base: Whisk the mayonnaise and sour cream with the dry seasonings until no streaks remain. Mixing these first distributes the ranch, garlic and onion flavours before the peas go in.

Fresh dill: Chop it finely so it is spread through the dressing rather than gathering in larger pieces. The sugar rounds out the savoury and tangy flavours without making the salad taste sweet.

Fold gently for the right texture

Once the peas, ham, cheese and onion are in the bowl, stir with a gentle folding motion. This keeps the peas intact and prevents the cheese cubes from breaking apart.

The finished mixture should look evenly coated, with the individual ingredients still easy to distinguish. If the peas are still partly frozen, give them more time to thaw before combining.

Why the chilling time matters

The salad needs at least 3 hours in the refrigerator, or an overnight rest, before serving. This gives the dressing time to settle around the ingredients and lets the seasoning come through more evenly.

Because the chilling is the longest part of the recipe, mix the salad ahead when planning a picnic or family meal. Keep it covered and cold until it is time to serve.

What to serve alongside it

Serve the salad as a cold side with grilled food, sandwiches or a simple selection of picnic dishes. Its creamy dressing and salty ham pair well with crisp vegetables and fresh bread.

For a more complete meal, add a green salad or crunchy vegetable sticks. Keep the accompaniments simple so the peas, cheddar and ranch dressing remain the focus.

Recipe notes & tips

• Thaw the peas completely and drain away excess liquid before mixing.
• Cut the ham and cheddar into evenly sized cubes for a balanced mix.
• Whisk the dressing until smooth before adding the salad ingredients.
• Fold gently to keep the peas whole and the cheese cubes intact.
• Chill the salad for at least 3 hours so the flavours have time to meld.
• Keep the covered bowl refrigerated until serving.

Variations

• Add celery: Fold in finely diced celery for extra crunch.
• Use fresh dill: Add a little more chopped dill if you want its flavour to stand out.
• Change the cheese: Try another firm cheese, cut into cubes.
• Add spring onion: Use sliced spring onion in place of some or all of the red onion.
• Adjust the ranch: Use less dry ranch seasoning for a milder dressing.

Common mistakes to avoid

• Adding wet peas: Drain off thawing liquid first so the dressing does not become thin.
• Mixing too firmly: Fold gently to avoid crushing the peas and breaking up the cheese.
• Skipping the chill: Refrigerate for at least 3 hours so the dressing and seasonings can settle in.
• Cutting uneven cubes: Keep the ham and cheddar similar in size for a more consistent salad.
• Leaving it uncovered: Cover the bowl while chilling to protect the salad and keep it from drying out.

How to store

Store the salad covered in the refrigerator and eat it within 3 days. Stir gently before serving; this cold salad does not need reheating.

Frequently asked questions