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Name: Chicken, Red Pepper, and Snow Pea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 5 tablespoons Vegetable oil; 1/2 cup Pine nuts; 3 Garlic cloves minced; 1/2 pound fresh snow peas ends trimmed; 2 large red bell peppers cut into 1 inch pieces; 2 cups chicken cooked, cut-up; 2 tablespoons Balsamic Vinegar; 1 tablespoon lemon juice; 2 teaspoons Asian sesame oil; 1/4 teaspoon salt; 6-7 cups assorted salad greens

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INGREDIENTS

5 tablespoons Vegetable oil
1/2 cup Pine nuts
3 Garlic cloves ; minced
1/2 pound fresh snow peas ; ends trimmed
2 large red bell peppers ; cut into 1 inch pieces
2 cups chicken ; cooked, cut-up
2 tablespoons Balsamic Vinegar
1 tablespoon lemon juice
2 teaspoons Asian sesame oil
1/4 teaspoon salt
6-7 cups assorted salad greens

Servings

INSTRUCTIONS

1. In a 3 quart pot, heat 1 tablespoon vegetable oil over medium heat. Add pine nuts and 1 minced garlic clove. Cook, stirring, until golden, 2 to 3 minutes. Remove to paper towels to drain.

2. Fill same pot three quarters full with water and heat to boiling over high heat. Add snow peas and red peppers and cook 1 to 2 minutes, until crisp-tender. Drain and rinse under cold water. Drain well; return to pot.

3. Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil, and salt. Toss until well mixed. Refrigerate at least until 1 hour or overnight before serving. Serve on a bed of lettuce.

NOTES

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Chicken, Red Pepper, and Snow Pea Salad

5 tablespoons Vegetable oil
1/2 cup Pine nuts
3 Garlic cloves minced
1/2 pound fresh snow peas ends trimmed
2 large red bell peppers cut into 1 inch pieces
2 cups chicken cooked, cut-up
2 tablespoons Balsamic Vinegar
1 tablespoon lemon juice
2 teaspoons Asian sesame oil
1/4 teaspoon salt
6-7 cups assorted salad greens

1.  In a 3 quart pot, heat 1 tablespoon vegetable oil over medium heat.  Add pine nuts and 1 minced garlic clove.  Cook, stirring, until golden, 2 to 3 minutes.  Remove to paper towels to drain.
2.  Fill same pot three quarters full with water and heat to boiling over high heat.  Add snow peas and red peppers and cook 1 to 2 minutes, until crisp-tender.  Drain and rinse under cold water.  Drain well; return to pot.
3.  Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil, and salt.  Toss until well mixed.  Refrigerate at least until 1 hour or overnight before serving.  Serve on a bed of lettuce.

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 4 Servings

Calories: 502
Calories from Fat: 353 (70%)

Amt Per Serving		% DV

	Total Fat 39.2g	52 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 11.7g
Cholesterol 84mg		26 %
Sodium 86.4mg		3 %
Potassium 579.3mg		15 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 9.2g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 502

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