CHICKEN AND SNOW PEA SALAD
The best chicken salad you may ever eat. Serve with crackers or on bread for a sandwich.
Provided by Barrett
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, yogurt, ginger, lime rind, salt and pepper.
- In a mixing bowl, combine the snow peas, chicken, onion and water chestnuts.
- Pour dressing over salad and mix gently. Cover and refrigerate until chilled.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 6.6 g, Cholesterol 64.7 mg, Fat 20.5 g, Fiber 1 g, Protein 22.8 g, SaturatedFat 3.9 g, Sodium 263.1 mg, Sugar 4.5 g
SPRING CHICKEN AND PEA SALAD
My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.
Nutrition Facts : Calories 250 calories, Fat 12g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 225mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MY CHICKEN AND PEA SALAD
Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.
Provided by kate09
Categories Salad Dressings
Time 2h3m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Tear apart chicken into strips.
- Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
- Combine dressing ingredients.
- Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.
CHICK PEA SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Drain the soaked chick peas and add fresh water to cover. Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender. Drain and cool.
- Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill. Put them in a paper bag, seal them and allow them to cool a few minutes. Peel off their skins and cut them into strips.
- Toast the fennel seeds in a small frying pan. Crush the seeds with a mortar and pestle.
- Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl. Add the curry powder and salt and pepper to taste. Add the vinegar and olive oil and mix well.
- Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves. Serve the chili oil separately.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 4 grams
THREE PEA CHICKEN SALAD
This brightly colored chicken salad just screams spring! Serve over toasted bread (your favorite type) and/or lettuce leaves! Found this one in Bon Appetit magazine and made just some minor adjustments to suit my taste.
Provided by breezermom
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast. If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
- Transfer the chicken to a plate and let it cool. Shred or dice the chicken.
- While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
- Combine all the peas in a medium bowl. Add the chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tbsp lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.
PEACHY CHICKEN SALAD
With peaches and pecans among the ingredients, I think this recipe definitely reflects my state. My family really enjoys it.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
LAYERED EGG, CHICKEN AND PEA SALAD
You can make this layered salad for a party-or for your family. Chopped chicken, and cooked eggs and peas ensure this dish will be a hit anywhere.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings, 2 cups each
Number Of Ingredients 5
Steps:
- Layer lettuce, chicken, eggs and peas in large bowl. Pour dressing evenly over salad; spread to cover peas.
- Refrigerate 1 hour.
- Toss before serving.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CHICKEN, CHICKPEA, AND PESTO SALAD
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.
Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
Steps:
- In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
- Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
- Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
- Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
- Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
- Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
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- Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.
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