Chicken Salad With Pea Pods And Almonds Recipes

PEA POD AND CHICKEN PASTA SALAD

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.

CHICKEN PEA POD SALAD

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.

CHICKEN SALAD WITH PEA PODS AND ALMONDS

Steps:

• Mix oil, sugar, vinegar and soy sauce in large bowl.
• Add remaining ingredients; toss. Serve immediately.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine the frozen peas, green onions, almonds, & water chestnuts.
• In seperate bowl, mix together the mayonnaise and curry pwder.
• Gently stir the mayonnaise mixture into the peas.
• Add salt & freshly ground pepper to taste.

PEA POD AND CHICKEN SALAD ORIENTAL

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.

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.

CHICKEN SALAD WITH PEA PODS AND ALMONDS

Steps:

• 1. Mix oil, sugar, vinegar and soy sauce in large bowl.2. Add remaining ingredients toss. Serve immediately. wing it!Toast nuts in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Or bake uncovered in an ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.1 SERVING: Calories 325 (Calories from Fat 200) Fat 22g (Saturated 3g) Cholesterol 30mg Sodium 270mg Carbohydrate 18g (Dietary Fiber 4g) Protein 14g * % DAILY VALUE: Vitamin A 2% Vitamin C 56% Calcium 8% Iron 10% * DIET EXCHANGES: 4 Vegetable, 1 Lean Meat, 4 Fat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEA SALAD WITH ALMONDS

Steps:

• Rinse and thaw peas.
• Rinse and cut water chestnuts into quarters.
• Put both peas and chestnuts in medium size bow.l.
• Melt butter in small saute' pan, add almonds and saute till light brown.
• Remove from heat and let cool.
• Once cool add almonds to peas and water chestnuts; add mayonnaise, sour cream and sugar.
• You may want to add more sugar according to your own taste.
• Serve immediately or keep refrigerated till needed.