Chicken, Sugar Snap Pea and Radish Salad

Dinner ready in just 20 minutes! Chicken, salad greens and veggies make an easy and a filling recipe that’s drizzled with a herbed zesty dressing just before serving.

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  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 4
 

Ingredients

Dressing

1/4
cup chopped fresh chives
1
teaspoon grated gingerroot
1/4
teaspoon salt
1/8
teaspoon pepper
1
teaspoon Dijon mustard
2
tablespoons orange juice
1
tablespoon white wine vinegar
1/3
cup oil

Salad

1/2
lb. fresh sugar snap peas
6
cups mixed salad greens
2
(9-oz.) pkg. frozen cooked chicken breast strips, thawed or 1 1/4 lb. cooked chicken (from deli), cut into strips
4
radishes, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
  • 2 Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
  • 3 Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.
  • 1 In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
  • 2 Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
  • 3 Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.

EXPERT TIPS

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Expert Tips

Sugar snap peas have been developed so that the entire pea - pod and all - is edible.

For the most concentrated flavor, grate peeled ginger against the finest holes on a grater; collect and use the juices released during grating.

Boiling sugar snap peas briefly - a process called blanching - sets their vivid green color and makes them tender. Do not combine the peas with the dressing until just before serving; the acidic ingredients in the vinaigrette will dull the color of the peas.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
(
Calories from Fat
215),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
4g,
4%
),
Cholesterol
110mg
110%;
Sodium
730mg
730%;
Total Carbohydrate
7g
7%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
56%;
Vitamin C
36%;
Calcium
8%;
Iron
20%;
Exchanges:
2 Vegetable; 5 1/2 Very Lean Meat; 4 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.