Best Pea Pod And Chicken Pasta Salad Recipes

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 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.

CHICKEN PEA POD SALAD

Steps:

• Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
• Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
• Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
• Garnish with almonds.
• To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.

CHICKEN-PASTA SALAD

Steps:

• Cook pasta as directed on package--except add pea pods for last 2 minutes of cooking; drain. Rinse with cold water; drain.
• Mix mayonnaise and French dressing in large bowl. Add pasta, pea pods, chicken and tomatoes; toss.

SESAME SNAP PEA-CHICKEN SALAD

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.

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 SUGAR SNAP PEAS 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 and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.