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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 for Chicken and sugar snap salad:
- Provide 75 g chorizo ring, cut into 2cm cubes, (paper removed!)
- Give 1 tsp for olive oil
- Give half yellow pepper, cut into strips
- Need 2 - chicken breasts, cut into strips
- Make ready 4 asparagus spears, woody parts cut off - chopped into 2 cm chunks
- Get 100 g of sugar snap peas - halved
- Require 10 plum tomatoes, fresh and chopped in half
- Prepare salt and pepper
- Get half for 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 process:
- 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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