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
PEA SALAD
This Classic Creamy Pea Salad with Bacon is a delicious combination of sweet peas, bacon, cheddar cheese, red onion and a simple, zesty dressing. This simple side dish is perfect for the summer months and is a welcome addition to potlucks, cookouts, BBQs, and baby showers! Perfect for small or large gatherings, this easy side salad can be pulled together in just minutes and can also be made up to three days in advance.
Provided by Trish - Mom On Timeout
Number Of Ingredients 10
Steps:
- Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
- In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
- Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
- Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.
Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 9 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 430 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND PEA SALAD
This is a great salad to eat on hot days of summer. It came about because I needed something for a picnic but I didn't want to bring two different salads. We love chicken salad and we love pea salad so I thought why not put them together. It is nice alone or served on top of fresh salad greens. I have also done a veggie...
Provided by Molly Stingley
Categories Chicken Salads
Time 55m
Number Of Ingredients 12
Steps:
- 1. Cook bacon crisp. Drain off grease and crumble.
- 2. De-bone and chop up the chicken. Put chicken in large bowl. You will want on big enough to stir without spilling.
- 3. Put all the ingredients all together in a bowl and stir. Best if left to set in fridge for a couple hours so that the flavors combine. But you don't have to.
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.
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.
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