CHICKEN, MANGO, & SUGAR SNAP PEA SALAD RECIPE - (4/5)
Provided by Joycie
Number Of Ingredients 11
Steps:
- 1. In a large skillet, cover chicken in lightly salted water. Bring to a boil over high heat. Reduce heat and simmer until cooked through but still juicy, about 12 minutes. Transfer to a cutting bar and let cool slightly. 2. While chicken in cooking, whisk together lime juice, oil, soy sauce, and ginger in a small bowl. Bring a second saucepan of salted water to a boil. Add snap peas and cook for 30 seconds. Drain in a colander and rinse under cold running water. Drain again. 3. Dice chicken and place in a bowl. Add 2 1/2 Tbsp of dressing and toss. Season with salt and pepper to taste. 4. In a large bowl, toss snap peas, mango, cucumber, mint, and arugula. Serve salad topped with diced chicken. 239 calories per serving/5 g fat/15 g carbs
SNAP PEA SALAD
Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.
Provided by Gavin Kaysen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
- Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
- Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.
TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO
Simple salad; quick, easy and a nice change from the conventional.
Provided by stephanie boyer
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
- Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g
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