Best Chicken And Snow Pea Salad Recipes

Crisp Snow Pea Salad image

Provided by Leslie

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb snow peas
1/4 cup very thinly sliced carrot (Matchstick size)
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 1/2 teaspoons granulated sugar
1/2 teaspoon wasabi powder
salt
2 teaspoons sesame seeds, preferably toasted

Steps:

Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5

My Chicken and Pea Salad image

Provided by kate09

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 chicken breast halves, cooked
1 (16 ounce) package frozen peas
1 onion, diced
1/3 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill seasoning
salt (to taste)
pepper (to taste)

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.

Snow Peas and Chicken image

Provided by Derf2440

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
3 tablespoons dry sherry
4 teaspoons cornstarch
2 tablespoons low sodium soy sauce
1 teaspoon sugar
2 tablespoons olive oil
5 garlic cloves, chopped
2 teaspoons grated fresh ginger (1 tsp dried)
2 onions, chopped
1/2 lb snow peas
1/2 cup water

Steps:

Cut chicken into 1 inch cubes.
Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
Stir in the chicken.
Cover, refrigerate for 1 hour.
Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
Add chicken and stir-fry for 2 minutes.
Remove chicken, set aside.
Add garlic and ginger to pan, stir well,add onions, snow peas and water.
Stir-fry for 2 minutes.
Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
Serve over rice or noodles.