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.
Chicken, Sugar Snap Pea and Radish Salad
- Prep Time 20 min
- Total 20 min
- Ingredients 12
- Servings 4
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
Instructions
-
Step1In 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.
-
Step2Bring 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.
-
Step3Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.
Nutrition
415
Calories
24g
Total Fat
43g
Protein
7g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 415
- Calories from Fat
- 215
- 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
1/2Tips from the
Pillsbury Kitchens
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