Sesame Snap Pea Chicken Salad Recipes

SESAME SNAP PEA-CHICKEN SALAD

Sesame Snap Pea-Chicken Salad image

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

Ingredients

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

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.

SUGAR SNAP PEAS WITH SESAME

Sugar Snap Peas with Sesame image

Provided by Ina Garten

Categories side-dish

Time 24m

Yield 5 to 6 servings

Number Of Ingredients 4

Ingredients

1 pound sugar snap peas
Dark sesame oil
Black sesame seeds
Kosher salt

Steps:

Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

CHICKEN, SESAME AND QUINOA SALAD

Chicken, Sesame and Quinoa Salad image

This delicious, colorful salad is a great way to introduce whole grains to your kids!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup quinoa
4 teaspoons vegetable oil
1 teaspoon grated ginger
3 scallions, whites and greens sliced
1 clove garlic, grated
1/4 cup fresh lemon juice (about 2 lemons)
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)
1 cup sugar snap peas, sliced on the bias
1 teaspoon black sesame seeds

Steps:

Cook the quinoa according to package directions, set aside to cool.
Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.

Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams

ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY

Asian Chicken Salad with Snap Peas and Bok Choy image

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Steps:

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
* Available in the Asian foods section of some supermarkets and at Asian markets.

SESAME CHICKEN NOODLE SALAD

Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

SESAME CHICKEN SALAD

Sesame Chicken Salad image

Flavorful and so delicious, this sesame chicken salad will wow you!

Provided by MommyBennett

Categories BBQ & Grilling Chicken Salads

Time 8h30m

Yield 4

Number Of Ingredients 14

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh garlic
½ teaspoon grated fresh ginger
1 cup mayonnaise
1 tablespoon sesame oil
1 tablespoon white sugar
½ teaspoon grated fresh ginger
1 tablespoon sesame seeds
1 medium head napa cabbage, thinly sliced
¼ medium head green cabbage, thinly sliced
1 medium carrot, shredded
½ cup crispy fried rice noodles

Steps:

Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g

SESAME CHICKEN PASTA SALAD

Sesame Chicken Pasta Salad image

This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one.

Provided by Annie

Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) package radiatore pasta
¼ cup sesame seeds
¼ cup salad oil
¾ cup soy sauce
½ cup white wine vinegar
3 ½ tablespoons sugar
2 cups cubed, cooked chicken
½ cup chopped fresh parsley
½ cup coarsely chopped green onion
4 cups torn fresh spinach leaves

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 54 g, Cholesterol 36.4 mg, Fat 19.4 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 3.8 g, Sodium 1871.2 mg, Sugar 10.1 g

NOODLE SALAD WITH CHICKEN AND SNAP PEAS

Noodle Salad With Chicken and Snap Peas image

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

Provided by Selma Brown Morrow

Categories Dinner Picnic Salad Chicken Kid-Friendly High Fiber Lunch Noodle Sugar Snap Pea Green Onion/Scallion Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

12 ounces sugar snap peas, strings removed
1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
1 tablespoon toasted sesame oil
2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
1 cup Mango-Sesame Dressing
Toasted sesame seeds (optional)

Steps:

Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.

SESAME CHICKEN SALAD

Sesame Chicken Salad image

The home economists in our Test Kitchen tossed together this fresh, flavorful Asian salad that's brimming with color and crunch. It's ready in no time and perfectly portioned for two.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/3 cup fat-free mayonnaise
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground ginger
1-1/3 cups cubed cooked chicken breast
1/2 cup chopped fresh snow peas
1 small sweet red pepper, chopped
1 tablespoon sesame seeds, toasted
4 lettuce leaves
1 tablespoon chopped cashews

Steps:

In a small bowl, combine the mayonnaise, soy sauce and ginger. Stir in the chicken, peas, pepper and sesame seeds. Serve over lettuce leaves; sprinkle with cashews.

Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 736mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

CRUNCHY SESAME CHICKEN SALAD

Crunchy Sesame Chicken Salad image

Stop in the deli for a rotisserie chicken, and grab a few convenience items from the produce section, and you can have this tasty Asian salad mixed 15 minutes after you get home.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 bag (16 oz) coleslaw mix (about 8 cups)
2 cups chow mein noodles (from 6-oz bag)
1 bag (8 oz) fresh sugar snap peas, strings removed (about 2 cups)
1 cup shredded carrots (from 10-oz bag)
1 1/4 cups Asian toasted sesame dressing (from 16-oz bottle)
3 medium green onions, sliced (3 tablespoons)

Steps:

In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 810 mg, Sugar 14 g, TransFat 0 g

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