1 1/2 cups sugar snap peas, trimmed
1 cup orange juice
4 teaspoons cornstarch
1 tablespoon packed light brown sugar
1 tablespoon light soy sauce
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
2 cups cubed cooked chicken or turkey
2 oranges, peeled and sectioned
1 small red bell pepper, cut into 3/4 inch pieces
6 cups shredded fresh spinach or romaine lettuce
2 tablespoons chopped peanuts


1. In a medium saucepan, cover and cook snap peas in a small amount of boiling salted water for 1 minute. Drain; set aside to cool.
2. In a small saucepan combine orange juice, cornstarch, brown sugar, soy sauce, gingerroot or ground ginger, and black pepper. Cook and stir until thickened and bubbly, about 2 minutes. Transfer to a bowl, cover and cool.
3. In a large bowl, combine chicken or turkey, orange sections, bell pepper, and snap peas; toss with 1/2 cup of the dressing. Serve over spinach or romaine. Drizzle with remaining dressing. Sprinkle with peanuts.

You can vary the vegetables in this salad depending on what's in season. Cherry tomatoes, blanched green beans or mushroom slices would all work well.

Chicken and Sugar Snap Pea Salad
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