Best 9 Chicken Salad With Pea Pods And Almonds Recipes

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Indulge in a symphony of flavors with our delectable chicken salad, an exquisite fusion of tender chicken, crisp pea pods, and crunchy almonds, enveloped in a creamy, tangy dressing. This culinary delight offers a refreshing twist to the classic chicken salad, boasting a vibrant green hue from the pea pods and an irresistible crunch from the almonds. Prepared with love and attention to detail, this salad promises to tantalize your taste buds and elevate your dining experience.

Our collection of chicken salad recipes caters to diverse preferences and dietary needs. From the classic mayonnaise-based dressing to lighter variations featuring Greek yogurt or avocado, each recipe offers a unique take on this beloved dish. Whether you prefer a traditional or a modern twist, we have the perfect recipe to satisfy your cravings.

For those seeking a quick and easy option, our 15-minute chicken salad is a lifesaver. With minimal prep and cooking time, you can whip up this flavorful salad in no time, making it an ideal weekday lunch or a last-minute addition to your dinner spread.

If you're looking for a healthier alternative, our Greek yogurt chicken salad is a guilt-free indulgence. Substituting mayonnaise with Greek yogurt creates a lighter, yet equally creamy dressing, packed with protein and probiotics. This recipe is not only delicious but also nourishes your body from the inside out.

For those with an adventurous palate, our avocado chicken salad is a delightful surprise. Creamy avocado replaces mayonnaise entirely, resulting in a rich, velvety dressing bursting with healthy fats and a subtle hint of avocado flavor. This salad is a true testament to the versatility of chicken salad, showcasing how simple ingredients can come together to create something extraordinary.

Whichever recipe you choose, be prepared to embark on a culinary journey that will leave you craving more. Our chicken salad recipes are not just meals; they are experiences that will satisfy your taste buds and nourish your soul.

Here are our top 9 tried and tested recipes!

PEA POD AND CHICKEN PASTA SALAD



Pea Pod and Chicken Pasta Salad image

Put a new spin on chicken pasta salad with crunchy pea pods, almonds and a quick ginger-soy dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 6

Number Of Ingredients 11

1 1/2 cups uncooked rotini pasta (3 1/2 oz)
3/4 lb fresh snow pea pods (3 cups), trimmed, cut in half crosswise
3 cups cubed cooked chicken or turkey
3/4 cup sliced green onions (12 medium)
1 can (8 oz) sliced water chestnuts, drained
Lettuce leaves, if desired
1/3 cup slivered almonds, toasted*
3/4 cup mayonnaise or salad dressing
2 teaspoons soy sauce
1/4 teaspoon pepper
1/8 teaspoon ground ginger

Steps:

  • Cook pasta as directed on package, adding pea pods during last 1 to 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
  • Meanwhile, in large bowl, mix chicken, onions and water chestnuts. In small bowl, mix dressing ingredients until well blended.
  • Gently stir cooled cooked pasta and pea pods into chicken mixture. Pour dressing over salad; stir gently to coat. Cover; refrigerate at least 3 hours or until serving time.
  • To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.

Nutrition Facts : Calories 500, Carbohydrate 34 g, Cholesterol 75 mg, Fat 5, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g

ASIAN CHICKEN MANDARIN SALAD W/ALMONDS



Asian Chicken Mandarin Salad w/Almonds image

I love Spinach! Hopfully you will also. Tangy& Sweet crunchy salad!

Provided by Denise Miles

Categories     Salads

Time 30m

Number Of Ingredients 11

2 large boneless chicken breast,cut into bite-sized pieces
2 bag of salad mix-romaine mix
1 small raw pea pods
1 small bag spinach
2 can(s) mandarin orange segments,drained
ASIAN DRESSING
1 c rice vinegar
3 Tbsp soy sauce
1-2 tsp jar diced garlic
1/2 c canola oil
3 green onion,chopped

Steps:

  • 1. Cook chicken in a large,non- stick Skillet over med.-High Heat until no longer pink. Set aside to cool.
  • 2. In a large bowl that will hold 2 bags of salad,add small bag of leaf spinach,chicken,pea pods,and drained mandarin oranges. Toss thoroughly to combined.
  • 3. Secure a glass pyrex to mix dressing ingredients. Wisk all dressing ingredients together,and pour over prepared salad. Toss & Serve. Add Almonds to each induvidual bowl. Almonds may get soft if you add to dressed salad

ALMOND CHICKEN SALAD



Almond Chicken Salad image

This is a great summer salad that can be prepared ahead of time so you can enjoy the day.

Provided by LINDA W.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 12

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
½ pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
½ cup fresh cilantro leaves
½ cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 ½ tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Steps:

  • In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  • In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g

PEA POD AND CHICKEN SALAD ORIENTAL



Pea Pod and Chicken Salad Oriental image

Make and share this Pea Pod and Chicken Salad Oriental recipe from Food.com.

Provided by Pugmom49006

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup spiral macaroni
2 cups fresh pea pods, trimmed and blanched
2 cups cooked chicken or 2 cups turkey
1/2 cup green onion, sliced
1/2 cup water chestnut, sliced
1/2 cup mayonnaise
1 teaspoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon ginger
1 teaspoon sherry wine, if desired
1/4 cup almonds, slivered and toasted

Steps:

  • Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
  • To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.

CHICKEN SALAD WITH PEA PODS AND ALMONDS



Chicken Salad with Pea Pods and Almonds image

Stress-free dinner ready in just 10 minutes! Enjoy this nutty chicken salad with pea pods.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 8

1/4 cup vegetable oil
3 tablespoons sugar
2 tablespoons red wine vinegar or seasoned rice vinegar
1 tablespoon soy sauce
1/4 pound snow (Chinese) pea pods, strings removed (1 cup), cut diagonally in half
3 cups coleslaw mix
1 can (10 ounces) chunk light chicken, drained
1/2 cup sliced almonds, toasted*

Steps:

  • Mix oil, sugar, vinegar and soy sauce in large bowl.
  • Add remaining ingredients; toss. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg

MY CHICKEN AND PEA SALAD



My Chicken and Pea Salad image

Easy, quick, colorful. Cooking time includes chill time. Serve on lettuce leaves for an elegant presentation. If you are not watching calories you can use regular mayo.

Provided by kate09

Categories     Salad Dressings

Time 2h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 chicken breast halves, cooked
1 (16 ounce) package frozen peas
1 onion, diced
1/3 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill seasoning
salt (to taste)
pepper (to taste)

Steps:

  • Tear apart chicken into strips.
  • Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
  • Combine dressing ingredients.
  • Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.

CHICKEN AND SNAP PEA WILD RICE SALAD



Chicken and Snap Pea Wild Rice Salad image

I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.

Provided by Stacey

Categories     Salad     Grains     Rice Salad Recipes

Time 5h15m

Yield 10

Number Of Ingredients 17

1 ½ cups uncooked wild rice
6 cups water
⅓ cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon white sugar
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dried tarragon, crumbled
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅔ cup safflower oil
3 cups cubed cooked chicken
1 cup sliced celery
½ cup chopped fresh parsley
½ cup sliced green onion
½ pound sugar snap peas, strings removed
½ cup toasted slivered almonds

Steps:

  • Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
  • Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
  • Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g

SESAME SNAP PEA-CHICKEN SALAD



Sesame Snap Pea-Chicken Salad image

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

Steps:

  • In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
  • Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
  • Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
  • Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
  • Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
  • Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

QUICK ALMOND CHICKEN STIR-FRY



Quick Almond Chicken Stir-Fry image

"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 cup whole unblanched almonds
1/4 cup canola oil
1 pound boneless skinless chicken breasts, cut into cubes
1 tablespoon cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon ground ginger
1 package (14 ounces) frozen sugar snap peas
Hot cooked pasta or rice

Steps:

  • In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful chicken, crisp pea pods, crunchy almonds, and a creamy mayonnaise-based dressing are essential for a delicious chicken salad.
  • Cook the chicken perfectly: Overcooked chicken is dry and tough, so cook it just until it is cooked through. This will help it retain its moisture and flavor.
  • Use a variety of textures: The combination of tender chicken, crunchy pea pods, and almonds adds a lot of textural interest to this salad. You can also add other crunchy vegetables, such as celery or red onion.
  • Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a mayonnaise-based dressing, and add some Dijon mustard, lemon juice, and herbs for extra flavor.
  • Serve the salad chilled: Chicken salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.

Conclusion:

Chicken salad with pea pods and almonds is a delicious and easy-to-make salad that is perfect for lunch or dinner. It is packed with flavor and texture, and it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this chicken salad a try.

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