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
CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
SESAME CHICKEN WITH SNOW PEAS
Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
- Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
- Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
- Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
- Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
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.
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
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.
CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS
Provided by Pierre Franey
Categories dinner, lunch, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
- In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
- In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
- Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
- Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
More about "chicken and snow pea salad recipes"
SNOW PEA AND CHICKEN SALAD - FRESH AND FLAVORFUL RECIPE
From inspiredbycharm.com
5/5 (2)Total Time 1 hr 15 minsCategory Appetizer, Main Course, Side DishCalories 196 per serving
- In a small bowl, whisk together the yogurt, mayonnaise, ginger, lime zest, lime juice, salt, and pepper. Pour over the chicken and snow pea mixture and mix gently to combine. Cover and refrigerate for at least an hour before serving.
LOVE & BEST DISHES: SNOW PEA SALAD WITH PEANUT CHICKEN …
From youtube.com
Author Paula DeenViews 86K
TAKEOUT STYLE CHICKEN AND SNOW PEAS - SPRINKLES AND …
From sprinklesandsprouts.com
CHICKEN WITH SNOW PEAS STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN AND SNOW PEA SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 30 mins
17 FRESH PEA RECIPES FOR SPRINGTIME AND BEYOND - FOOD NETWORK
From foodnetwork.com
Author By
SNOW PEA SALAD WITH PEANUT CHICKEN - PAULA DEEN
From pauladeen.com
Estimated Reading Time 1 min
GINGER CHICKEN & SNOW PEAS | THE PALM SOUTH BEACH DIET BLOG
From palm.southbeachdiet.com
CHILE CHICKEN WITH SNOW PEAS SALAD - SIDEWALK SHOES
From sidewalkshoes.com
CHICKEN AND SNOW PEA STIR-FRY - NOBLE PIG
From noblepig.com
HEALTHY INSTANT POT CHICKEN RECIPES BURSTING WITH FLAVOR
From bhg.com
FRESH SNOW PEA SALAD WITH PANCETTA & PECORINO RECIPE
From foodandwine.com
MICHAEL WURM, JR. ON TWITTER: "SOMETIMES A GOOD CHICKEN SALAD …
From twitter.com
GREEN GODDESS SALAD – WELLPLATED.COM
From wellplated.com
RECIPE FOR CHICKEN SALAD WITH RICE, ORANGE, AND SNOW PEAS
From almanac.com
COCONUT-LIME CHICKEN & SNOW PEAS - EATINGWELL
From eatingwell.com
GINGER CHICKEN WITH SNOWPEA SALAD | JUST A PINCH RECIPES
From justapinch.com
CHICKEN, SNOW PEA & PASTA SALAD | RECIPELION.COM
From recipelion.com
18 EASY MARINATED CHICKEN RECIPES - CHICKEN MARINADE RECIPES
From thepioneerwoman.com
HEALTHY SAUTéED CHICKEN AND SNOW PEAS RECIPE - EVERYDAY DISHES
From everydaydishes.com
15+ OLD-FASHIONED PASTA SALAD RECIPES - EATINGWELL
From eatingwell.com
JUNETEENTH CELEBRATION - FOOD & WINE
From foodandwine.com
BEST CHICKEN AND SNOW PEA SALAD RECIPES
From alicerecipes.com
You'll also love