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
SPRING CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
- Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
- Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams
SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
- Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
- Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
- In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
- Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
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.
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