SPRING CHICKEN AND PEA SALAD
My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.
Nutrition Facts : Calories 250 calories, Fat 12g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 225mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MY CHICKEN AND PEA SALAD
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
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.
SPRING CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
- Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
- Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams
SPRING CHICKEN SALAD
Bursting with freshness and flavour, the combination of grilled chicken with zesty herbs and peas makes a perfect spring chicken salad. Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt.
Provided by Philippa Davis
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
- To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
- Place a griddle pan over a medium heat. When hot, cook the thighs for 4-5 minutes on each side, or until cooked through and the juices run clear. Set aside.
- To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
- Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.
Nutrition Facts : Calories 425kcal, Carbohydrate 6.5g, Fat 25g, Fiber 7g, Protein 40g, SaturatedFat 5g, Sugar 3.5g
SPRING PEA AND ROAST CHICKEN RISOTTO
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5
CHICKEN AND PEA SALAD
This is a great salad to eat on hot days of summer. It came about because I needed something for a picnic but I didn't want to bring two different salads. We love chicken salad and we love pea salad so I thought why not put them together. It is nice alone or served on top of fresh salad greens. I have also done a veggie...
Provided by Molly Stingley
Categories Chicken Salads
Time 55m
Number Of Ingredients 12
Steps:
- 1. Cook bacon crisp. Drain off grease and crumble.
- 2. De-bone and chop up the chicken. Put chicken in large bowl. You will want on big enough to stir without spilling.
- 3. Put all the ingredients all together in a bowl and stir. Best if left to set in fridge for a couple hours so that the flavors combine. But you don't have to.
SPRINGTIME PEA SALAD
"Celery, cauliflower, bacon and sunflower kernels add crunch to this bright blend," remarks Kingfisher, Oklahoma field editor Donna Brockett.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.
Nutrition Facts : Calories 168 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 253mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS
Steps:
- Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
- Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
- Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
- Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
- Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
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