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Chicken salads are convenient, popular and a great vehicle for adding vegetables and fruits. Unfortunately, too often they're heavily loaded with dressing. I'm always looking for different twists for this salad.
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Ingredients requirements - Chicken and sugar snap salad:
- Take 75 g chorizo ring, cut into 2cm cubes, (paper removed!)
- You need 1 tsp - olive oil
- Require half of yellow pepper, cut into strips
- You need 2 of chicken breasts, cut into strips
- Get 4 for asparagus spears, woody parts cut off - chopped into 2 cm chunks
- Require 100 g - sugar snap peas - halved
- Give 10 for plum tomatoes, fresh and chopped in half
- Provide for salt and pepper
- Take half of bag washed rocket
Chicken, salad greens and veggies make an easy and a filling recipe that's drizzled with a herbed zesty dressing just before serving. Top each with chicken breast strips, sugar snap peas and radishes. Serve immediately. with Sugar Snap Pea, Pea Tip & Radish Salad. Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome.
Chicken and sugar snap salad making:
- Heat the oil in a non-stick pan. Fry the chorizo over a medium heat for 5 minutes to release the juices.
- Add the pepper and cook for a few minutes. Add the chicken and fry with the lid on for 10 minutes or until cooked through.
- Add the sugar snaps and asparagus and fry for a few minutes, again with the lid on - don't overcook as they're nice with a crunch.
- Add salt and pepper to taste and stir. Finally, add the tomatoes and cook for 2 - 3 minutes.
- Put 2 good handfuls of rocket on a plate and pile on the chicken mixture. For bigger appetites, serve in a wrap (or two) with a little mayo… yummy!
Give your weeknight chicken dish a boost with this easy recipe. It calls for cooked chicken, water chestnuts, almonds, snap peas Cook sugar snap peas according to package directions; drain well. Sugar Snap Peas with Mint and Warm Coconut Dressing Chef Edward Lee creates an unusual dressing here, made with unsweetened coconut milk and fresh lemon juice. Add the dried apricots and poach just until. Place chicken in jar and top with sugar snap peas, bean sprouts, tomato, mango, mixed salad leaves and noodles.
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