Welcome to the world of culinary delights, where flavors dance on your palate and aromas fill the air. Today, we embark on a journey to discover the secrets behind creating the perfect Pea Pod and Chicken Salad Oriental, a dish that tantalizes the taste buds with its unique blend of textures and flavors. This article will guide you through the process of selecting the freshest ingredients, preparing them with precision, and combining them harmoniously to create a dish that is both visually stunning and gastronomically satisfying. Whether you're a seasoned chef or a novice enthusiast, get ready to explore the art of creating a masterpiece that will leave your friends and family craving for more. So, let's dive into the world of oriental flavors and uncover the secrets to crafting the ultimate Pea Pod and Chicken Salad Oriental.
Here are our top 9 tried and tested recipes!
PEA POD AND CHICKEN PASTA SALAD
Put a new spin on chicken pasta salad with crunchy pea pods, almonds and a quick ginger-soy dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500, Carbohydrate 34 g, Cholesterol 75 mg, Fat 5, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
- Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
- * Available in the Asian foods section of some supermarkets and at Asian markets.
PEA POD AND CHICKEN SALAD ORIENTAL
Make and share this Pea Pod and Chicken Salad Oriental recipe from Food.com.
Provided by Pugmom49006
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
ASIAN CABBAGE SALAD WITH FRESH PEA PODS
All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
- Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
- In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
- Drizzle the salad dressing over the salad, tossing gently to coat.
- Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.
Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4
SESAME PASTA CHICKEN SALAD
A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.
Provided by ohines
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Nutrition Facts : Calories 349 calories, Carbohydrate 38.3 g, Cholesterol 23.9 mg, Fat 15.2 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 2.5 g, Sodium 308.1 mg, Sugar 5.5 g
CHICKEN SALAD WITH PEA PODS AND ALMONDS
Stress-free dinner ready in just 10 minutes! Enjoy this nutty chicken salad with pea pods.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix oil, sugar, vinegar and soy sauce in large bowl.
- Add remaining ingredients; toss. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
ASIAN CHICKEN SALAD WITH ROASTED PEANUTS
Categories Salad Chicken Ginger Leafy Green No-Cook Mango Peanut Bell Pepper Spring Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
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.
Tips:
- To save time, use pre-cooked chicken or rotisserie chicken.
- For a healthier version, use low-fat mayonnaise or Greek yogurt.
- Add some chopped celery or red onion for extra crunch.
- If you don't have rice vinegar, you can use white vinegar or lemon juice instead.
- Serve the salad over a bed of mixed greens or rice for a complete meal.
Conclusion:
Pea pod and chicken salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. The salad is packed with protein, fiber, and vitamins, and it is also low in calories and fat. So next time you are looking for a healthy and tasty meal, give pea pod and chicken salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #poultry #easy #chicken #meat #3-steps-or-less
You'll also love