CHICKEN SALAD WITH PEA PODS AND ALMONDS
Stress-free dinner ready in just 10 minutes! Enjoy this nutty chicken salad with pea pods.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix oil, sugar, vinegar and soy sauce in large bowl.
- Add remaining ingredients; toss. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg
PEA POD AND CHICKEN PASTA SALAD
Put a new spin on chicken pasta salad with crunchy pea pods, almonds and a quick ginger-soy dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, adding pea pods during last 1 to 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix chicken, onions and water chestnuts. In small bowl, mix dressing ingredients until well blended.
- Gently stir cooled cooked pasta and pea pods into chicken mixture. Pour dressing over salad; stir gently to coat. Cover; refrigerate at least 3 hours or until serving time.
- To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Cholesterol 75 mg, Fat 5, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g
CHICKEN PEA POD SALAD
Make and share this Chicken Pea Pod Salad recipe from Food.com.
Provided by LisaAD
Categories Chicken Breast
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
- Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
- Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
- Garnish with almonds.
- To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.
Nutrition Facts : Calories 348.2, Fat 14.9, SaturatedFat 2.8, Cholesterol 60.1, Sodium 352, Carbohydrate 30.1, Fiber 2.3, Sugar 4.6, Protein 22
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.
PEA POD AND CHICKEN SALAD ORIENTAL
Make and share this Pea Pod and Chicken Salad Oriental recipe from Food.com.
Provided by Pugmom49006
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
- To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.
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