Chicken Salad With Snow Peas And Water Chestnuts
Nutrition
Calories: 328 kcalCarbohydrates: 20 gProtein: 18 gFat: 38 gSaturated Fat: 16 gCholesterol: 29 mgSodium: 306 mgFiber: 10 gSugar: 14 gVitamin A: 8.3 IUCalcium: 43 mgIron: 15 mg
Ingredients
- 2 tbsp unsalted butter
- 2 each chicken breast
- 1 dash coarse kosher salt to taste
- ¼ cup Fresh lemon juice
- 8 oz snow peas
- 1 cup canned water chestnut sliced
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 whole Fresh Lemon juice and zest fron 1 lemon
- 2 tbsp honey
- 2 tbsp chili oil
- 1/2 cup light vegetable oil
- 1 tablespoon szechwan pepper flakes Szechuan pepper flakes
- 1 dash coarse kosher salt to taste
- 2 tablespoons orange zest
- ½ tablespoon lime zest
- 1 dash Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 350°F. Butter a baking dish. Set aside.
- Put the chicken in the baking dish, skin side up. Sprinkle with salt and pepper and lemon juice. Cover tightly with aluminum foil.
- Bake for 25 to 35 minutes. The meat should be moist.
- Blanch the snow peas in a large pot of salted boiling water for 30 seconds. Drain and cool them in ice water. Drain and set aside.
- Cool the chicken, remove the skin and bones, and shred the meat.
- Arrange the chicken in a serving bowl with the snow peas and water chestnuts.
- Combine all ingredients for the dressing and pour it over the salad. Toss well, taste for seasoning, garnish with lemon and lime zest, and serve.