Cooking Light Potato Chicken And Fresh Pea Salad Recipes

COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD

Steps:

• Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
• Reduce heat, and simmer 10 minutes or until almost tender.
• Add peas; cook 2 minutes or until peas are crisp-tender.
• Drain.
• Place vegetables in a large bowl.
• Add chicken, bell pepper, and onion.
• Combine oil and remaining ingredients, stirring with a whisk.
• Drizzle over salad; toss gently to combine.

CLASSIC LIGHT POTATO SALAD

Steps:

• Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
• Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
• When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
• Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.

MY CHICKEN AND PEA SALAD

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.

CREAMY PEA & POTATO SALAD

Steps:

• Bring potatoes in salted water to a boil.
• Reduce heat; simmer till tender (about 20 to 25 minutes).
• Two minutes before potatoes are done, add peas.
• Drain off water; cool to room temperature.
• Cut potatoes in wedges.
• In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
• Stir in potatoes, peas and chopped onion until coated.
• Chill for 1 hour or until ready to serve.