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Chicken, Sugar Snap Pea and Radish Salad

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

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

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

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.

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.
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