Best Cooking Light Potato Chicken And Fresh Pea Salad Recipes

MY CHICKEN AND PEA SALAD

My Chicken and Pea Salad image

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

Ingredients

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.

COOKING LIGHT POTATO, CHICKEN, AND FRESH PEA SALAD

Cooking Light Potato, Chicken, and Fresh Pea Salad image

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

Ingredients

1 lb fingerling potato, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups rotisserie chicken breasts, skinless and chopped
1/4 cup finely chopped red bell pepper
1/3 cup finely chopped red onion
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced

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

CHINESE SUGAR SNAP PEA SALAD

Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
**I've also cooked them in a 'made for the microwave' pot.
They steam better!

CHICKEN WITH PEAS AND POTATOES

Chicken With Peas and Potatoes image

Make and share this Chicken With Peas and Potatoes recipe from Food.com.

Provided by Pinay0618

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
1 lb tiny new potatoes, quartered
2 tablespoons butter
3/4 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 green onions, thinly sliced
1 (10 ounce) package frozen peas
1/4 cup snipped parsley
1 (8 ounce) carton sour cream
2 tablespoons all-purpose flour

Steps:

Skin chicken, if desired. Rinse and pat dry with paper towels.
Scrub the potatoes.
In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
Add potatoes, broth, rosemary, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add green onion, peas, and 1/4 cup parsley to skillet.
Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
Remove skillet from heat.
Stir together sour cream and flour; stir into broth in skillet.
Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
Spoon sauce over chicken and vegetables.

Nutrition Facts : Calories 476.2, Fat 30.1, SaturatedFat 12.7, Cholesterol 114, Sodium 284.9, Carbohydrate 23.3, Fiber 3.8, Sugar 3.7, Protein 27.7

CHICKEN PARISIENNE

Chicken Parisienne image

Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....

Provided by Bear Rich

Categories Chicken Breast

Time 1h10m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 whole boneless chicken breasts
2 tablespoons butter
1 cup sour cream
1/2 cup cooking sherry or 1/4 cup white vinegar
1 medium onion, sliced
1 (10 3/4 ounce) can cream of chicken soup

Steps:

Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
Bake at 450 degrees uncovered for 50 min to an hour.