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Chicken Salad With Snow Peas And Water Chestnuts

21st.Century.Chef's picture
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
4

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