Best Chicken And Pea Salad Recipes

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 AND SNOW PEA SALAD

Steps:

• Whisk together the mayonnaise, yogurt, ginger, lime rind, salt and pepper.
• In a mixing bowl, combine the snow peas, chicken, onion and water chestnuts.
• Pour dressing over salad and mix gently. Cover and refrigerate until chilled.

SPRING CHICKEN AND PEA SALAD

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.

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.

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

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.

CHICKEN AND PEA SALAD

Steps:

• 1. Cook bacon crisp. Drain off grease and crumble.
• 2. De-bone and chop up the chicken. Put chicken in large bowl. You will want on big enough to stir without spilling.
• 3. Put all the ingredients all together in a bowl and stir. Best if left to set in fridge for a couple hours so that the flavors combine. But you don't have to.

LAYERED EGG, CHICKEN AND PEA SALAD

Steps:

• Layer lettuce, chicken, eggs and peas in large bowl. Pour dressing evenly over salad; spread to cover peas.
• Refrigerate 1 hour.
• Toss before serving.

CHICKEN AND SNAP PEA WILD RICE SALAD

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.

CHICKEN SALAD WITH PEA PODS AND ALMONDS

Steps:

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

GRILLED CHICKEN AND CHICK-PEA SALAD WITH CARROT-CUMIN DRESSING

Steps:

• Prepare grill
• In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool. In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.
• Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots. Cut tomatoes into 1/4-inch dice. Rinse chick-peas and slip off skins. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Pat chicken dry and season with salt and pepper. Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side, or until cooked through. (Alternatively, grill chicken in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let chicken stand 2 minutes and slice. In a large bowl toss chicken with vegetables.
• Just before serving, toss salad with dressing.

SMOKED CHICKEN AND SUGAR SNAP PEA SALAD WITH MINT

Steps:

• Discard chicken skin and cut meat crosswise into 1/4-inch-thick slices. Trim peas. Halve cucumber lengthwise and seed. Diagonally cut peas, cucumber, and scallions into thin slices and chop mint. In a large bowl toss together all ingredients and season with salt and pepper.

COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD

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.

CHICKEN AND SUGAR SNAP PEA PASTA SALAD

Steps:

• In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
• In large bowl, mix dressing, mint, vinegar, salt, and pepper. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.