Snap Pea Salad

Kung Pao & Snap Pea Salad Recipe

Turn your favorite spicy Kung Pao flavors into a tasty chicken salad atop a bed of refreshing shredded lettuce.



  • 1 bag Fresh Express Shreds
  • Coarse salt
  • Ground pepper
  • ½ pound sugar snap peas, string removed and cut in half
  • 2 chicken breasts, grilled (cooked to internal temperature of 165 degrees F)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium carrot, julienned
  • 1/2 cup roasted, salted peanuts, crushed


  • Grill or pan cook two chicken breasts.
  • Set aside.
  • In a medium saucepan of boiling salted water, cook snap peas until bright green, about one minute.
  • Remove from water and immediately submerge in an ice water bath to stop the cooking process.
  • In a large bowl, toss together cooked snap peas, chicken, red bell peppers, carrots and green stalks of the green onions.
  • Serve on top of Fresh Express Shreds drizzled with the Kung Pao vinaigrette and crushed peanuts.

Dressing Ingredients:

  • 4 green onions, thinly sliced, white and green separated
  • 1/4 cup canola oil
  • 2 Tablespoon Sambal sauce (chili paste)
  • 2 Tablespoon fresh lime juice
  • 2 Tablespoon white distilled vinegar
  • 1 Tablespoon brown sugar
  • 2 Tablespoon low sodium soy sauce
  • 1 Tablespoon fresh ginger, peeled and coarsely chopped

Dressing Instructions:

  • In a blender, combine the whites of the green onions, oil, chili paste, lime juice, vinegar, brown sugar, soy and ginger.
  • Blend until very smooth, about two minutes.
  • Season with salt and pepper.
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