Recipe from Come for Brunch II and Husband-Tested in Alice's Kitchen
Serves 6
Here's a really, really tasty salad that I find addictive! It's good to eat right away; however, it tastes even better after it has chilled several hours or over night. Lost River Market & Deli has some very nice fresh pea pods. The store also has sherry in its wine section. (The sherry is optional for this recipe, but I think it adds a little complexity to the flavor of the salad.) Double the recipe and you will have plenty for your Easy Lunchbox all week. http://www.easylunchboxes.com/ Serve this salad on a bed of lettuce or spinach, if you wish. Add cold, crisp, seedless grapes to your plate and serve this yummy salad with your favorite bread for a complete meal. (I tried the Millet, Hazelnut Bread from Lost River Market & Deli.)
1 cup spiral macaroni (whole wheat fusilli works just fine)
2 cups fresh pea pods, trimmed & blanched*
2 cups cooked chicken
½ cup sliced green onions
½ cup sliced water chestnuts (Look for these in cans the Asian section.)
½ cup mayonnaise
1 teaspoon soy sauce
¼ teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1 teaspoon sherry (optional)
¼ cup toasted slivered almonds
Cook macaroni as directed on package. Drain and rinse with cold water.
In a large bowl, combine cooked chicken, macaroni, pea pods, water chestnuts and green onions.
In a small bowl, blend together mayonnaise, soy sauce, pepper, ginger and sherry.
Pour dressing over chicken mixture. Mix well.
Cover and refrigerate at least 3 hours.
Before serving, sprinkle salad with almonds.
*To blanch peas, place peas in boiling salted water. Cook one minute. Immediately drain and plunge in ice water. Peas should be bright green and still crisp.
Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Tuesday, December 7, 2010
Pea Pod and Chicken Salad Oriental
Labels:
Almonds,
Ground Ginger,
Lunchbox,
Make-Ahead,
Party,
Pasta,
Pea Pods,
Poultry,
Salads,
Scallions,
Soy Sauce,
Water Chestnuts
Subscribe to:
Post Comments (Atom)
2 comments:
Yum! I made this for my book club last night and it was a big hit! Thank you so much! : )
How many servings does this make?
Post a Comment