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Chicken, Sugar Snap Pea and Radish Salad

chicken, sugar snap pea and radish salad Lunch
Chicken, Sugar Snap Pea and Radish Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 4

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.

Updated August 26, 2010

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

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  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
415
Calories from Fat
215
% Daily Value
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
110mg
37%
Sodium
730mg
30%
Total Carbohydrate
7g
2%
Dietary Fiber
3g
12%
Sugars
4g
Protein
43g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
36%
36%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Vegetable; 5 1/2 Very Lean Meat; 4 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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