Chicken Salad: Chicken Salad with Snow Peas and Water Chestnuts

posted by mamaSue 05-05-101 3:18 PM

Chicken Salad with Snow Peaks and Water Chestnuts
Serves 6
Recipe taken from Quick Cook, Martha Stewart

2 tablespoons (1/4 stick) unsalted butter
2 whole chicken breasts (from fryer chickens) or 1 breast and 2 thighs*
salt and pepper to taste
juice of 1 lemon
1/2 pound snow peas
1 cup sliced canned water chestnuts
Zest of one orange and one lime

Dressing: (Makes 1 cup)
2 tablespoons light soy sauce
1 tablespoon rice vinegar
zest and juice of 1 lemon
2 tablespoons honey
2 tablespoons chili oil
1/2 cup light vegetable oil
1 tablespoon Szchuan pepper flakes
salt to taste

Preheat oven to 350 degrees. Butter a baking dish.

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 peans in a large pot of salted boiling water for 30 seconds. Drain and cool them in ice water. Drain again 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 zest and serve.

* If you have 3 cups of leftover chicken, use this and skip steps 1 through 3.

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