Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Racecar Snacker
Save Recipe Print
Total:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

For the dressing:

Directions

Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool.

Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chinese Chicken Salad

Recipe courtesy of Gourmet Magazine

Chinese Chicken Salad

Recipe courtesy of Michele Urvater

Scoopable Chinese Chicken Salad

Recipe courtesy of Cooking Channel

Bill's Chinese Chicken Salad

Recipe courtesy of Bill Wavrin

Browse Reviews By Keyword

          Latest Stories