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
COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD
Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. From Cooking Light - April 2009 Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
Provided by kristiesnell
Categories Spring
Time 32m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; cover with cold water. Bring to a boil.
- Reduce heat, and simmer 10 minutes or until almost tender.
- Add peas; cook 2 minutes or until peas are crisp-tender.
- Drain.
- Place vegetables in a large bowl.
- Add chicken, bell pepper, and onion.
- Combine oil and remaining ingredients, stirring with a whisk.
- Drizzle over salad; toss gently to combine.
Nutrition Facts : Calories 175.5, Fat 7.2, SaturatedFat 1, Sodium 632.1, Carbohydrate 25.9, Fiber 5.3, Sugar 3.4, Protein 3.6
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
- Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
- Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
- Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
- Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
- Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g
CLASSIC LIGHT POTATO SALAD
Make and share this Classic Light Potato Salad recipe from Food.com.
Provided by senseicheryl
Categories Potato
Time 30m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
- Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
- When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
- Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
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CRISPY CHICKEN THIGHS & SPINACH-&-PEA POTATO SALAD …
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- Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400°F for 12 minutes or until chicken is done.
- Place potatoes in a saucepan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.
- Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.
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