Kung Pao & Snap Pea Salad
Kung Pao & Snap Pea Salad
Turn your favorite spicy Kung Pao flavors into a tasty chicken salad atop a bed of refreshing shredded lettuce.
Ingredients
- 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.
Made with
