Chicken Pea Pod Salad Food

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.

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

CHICKEN SALAD WITH PEA PODS AND ALMONDS

Steps:

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

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.

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.

CHICKEN WITH SUGAR PEA PODS

Steps:

• Marinate chicken slices in egg white, cornstarch, sherry and 1 teaspoons salt for 1 hour in refrigerator. Heat 2 Tblsp. oil in a pan until hot. Stir-fry pea pods and 1 teaspoons salt for 2 minutes; remove from pan; set aside. Heat 4 Tblsp. oil until hot. Stir-fry chicken slices 3 minutes or until chicken turns white. Add cooked pea pods, msg and water. Cook 2 more minutes. Serve hot. Nice with steamed rice.

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.

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.

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.