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Kung Pao & Snap Pea Salad
Turn your favorite spicy Kung Pao flavors into a tasty chicken salad atop a bed of refreshing shredded lettuce.
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Course
Salad
Servings
4
people
Ingredients
1x
2x
3x
1
bag
Fresh Express Shreds
Coarse salt
Ground pepper
1/2
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
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
Instructions
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 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.
Keywords
Chicken, Dairy Free, Iceberg, Plant-based, Protein, Regional & Ethnic, Salads