LEMON CHICKEN SALAD
This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.
Provided by sal
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g
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 Recipes
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
SLIVERED SNOW PEAS WITH ALMONDS
This is another one of my recipes from our local vegetable producers, "Peak of the Market". I get a daily recipe e-mail from them and had to share this one with you.....
Provided by Winnipeg Mel
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in frying pan over medium high heat.
- Sautee peas for about 2 minutes. Add almonds, salt and pepper and stir till evenly mixed.
Nutrition Facts : Calories 63.1, Fat 4, SaturatedFat 0.5, Sodium 2.4, Carbohydrate 5, Fiber 1.9, Sugar 2.4, Protein 2.3
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
SLIVERED SNOW PEA & CHICKEN SALAD
Thinly sliced, their crunchy texture and sweet taste combine with creamy Asian dressing to make this salad extra special! EatingWell Magazine, May/June 2007 edition.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a medium skillet or saucepan and add broth; bring to a boil.
- Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
- Transfer the chicken to a cutting board to cool.
- Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.).
- Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
- Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.
- Transfer to the bowl with the dressing.
- Add the chicken to the bowl with the peas; toss to combine.
- Serve sprinkled with cashews.
Nutrition Facts : Calories 296.1, Fat 11.2, SaturatedFat 2, Cholesterol 65.8, Sodium 591.4, Carbohydrate 15, Fiber 4, Sugar 5.2, Protein 34.2
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WARM SNOW PEA & CHICKEN SALAD RECIPE | EATINGWELL
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5/5 (5)Total Time 40 minsCategory Healthy Chicken Salad RecipesCalories 282 per serving
- Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
- Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
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