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Chicken Salad With Snow Peas And Water Chestnuts

  Unsalted butter 2 Tablespoon (1/4 Stick)
  Whole chicken breasts/4 breast and 2 thigh pieces 2 (From Fryer Chickens)
  Lemon 1 , freshly squeezed
  Snow peas 1⁄2 Pound
  Canned water chestnuts 1 Cup (16 tbs), sliced
  Orange 1 , zested
  Lime 1 , zested
For dressing
  Light soy sauce 2 Tablespoon
  Rice vinegar 1 Tablespoon
  Lemon 1 , zested and juiced
  Honey 2 Tablespoon
  Chili oil 2 Tablespoon
  Light vegetable oil 1⁄2 Cup (8 tbs)
  Szechuan pepper flakes 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1) Preheat oven to the desired temperature of 350°.
2) Grease a baking dish and place the chicken in it, skin side facing up.
3) Sprinkle on top with salt and pepper and lemon juice.
4) Wrap tightly using an aluminum foil.

5) Bake for about 25 to 35 minutes. The meat should remain moist.
6) In a large pot of salted boiling water, blanch the snow peas for half a minute.
7) Drain and cool them using ice water. Drain again and put aside.
8) Cool the chicken, remove the skin and bones, and thinly slice the meat.
9) Take a serving bowl,arrange the chicken along with the snow peas and water chestnuts.
10) Mix together all the ingredients for the dressing and pour it over the salad.

11) Toss well to combine, add required seasoning, serve garnished with zest.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 565 Calories from Fat 377

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 9.3 g46.5%

Trans Fat 0 g

Cholesterol 66 mg22%

Sodium 744.9 mg31%

Total Carbohydrates 25 g8.2%

Dietary Fiber 4.3 g17.2%

Sugars 12.2 g

Protein 23 g46.8%

Vitamin A 18.5% Vitamin C 129.4%

Calcium 7.3% Iron 13.3%

*Based on a 2000 Calorie diet

Chicken Salad With Snow Peas And Water Chestnuts Recipe