Oriental Sugar Snap Pea And Chicken Salad
A vibrant, Asian-inspired chicken salad featuring crisp sugar snap peas, sweet pineapple, and tender rotini, tossed in a tangy ginger soy dressing—perfect for light, flavorful meals.
Ingredients
- 1 cup uncooked rotini ⓘ
- 16 oz. bag frozen sugar snap peas, thawed and drained ⓘ
- 2 cups cubed cooked chicken ⓘ
- 1 cup red bell pepper strips
- 20 oz. can pineapple chunks, drained ⓘ
- 1/3 cup salad oil ⓘ
- 3 tablespoons white wine vinegar ⓘ
- 2 tablespoons soy sauce
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon garlic powder ⓘ
Instructions
- Cook rotini to desired doneness as directed on the package; drain and rinse with cold water.
- In a large bowl, combine the cooked rotini, thawed and drained sugar snap peas, cubed cooked chicken, red bell pepper strips, and drained pineapple chunks; toss gently.
- In a small bowl, using a wire whisk, blend the salad oil, white wine vinegar, soy sauce, salt, ground ginger, and garlic powder to make the dressing.
- Pour the dressing over the salad mixture and toss gently to combine.
- Refrigerate for 1 hour to allow flavors to blend.
Tips & Substitutions
To enhance the flavor, consider marinating the cubed chicken in soy sauce and ginger before adding it to the salad. If you prefer a crunchier texture, substitute fresh snap peas for frozen ones. You can also replace rotini with whole wheat pasta for a healthier option. For a vegetarian version, omit the chicken and add tofu for protein.
Serving Suggestions
This salad is perfect as a light main dish or a side at barbecues and picnics. Serve it chilled for a refreshing summer meal, or pair it with grilled shrimp for a heartier option. It also pairs beautifully with Chicken With Dijon Mustard for a complete dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crunchiness of the snap peas, avoid adding the dressing until you're ready to serve. When reheating, do so gently in a microwave to prevent the chicken from drying out, or enjoy it cold for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Sugar Snap Pea And Chicken Salad contains roughly 656 calories, with 14g protein, 62g carbohydrates, and 43g fat. It is an excellent source of iron (31% of the Daily Value), dietary fiber (30% of the Daily Value), and protein (28% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1527mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sugar snap peas instead of frozen?
Yes, fresh sugar snap peas can be used and will add a delightful crunch to the salad. Just blanch them briefly in boiling water for 1-2 minutes and then cool them in ice water to maintain their vibrant color and crispness before adding to the salad.
What can I use instead of white wine vinegar?
If you don't have white wine vinegar on hand, apple cider vinegar or rice vinegar can be good substitutes. Each will give a slightly different flavor profile, but they will still complement the salad well. Just adjust the quantity to your taste preference.
How can I make this salad more filling?
To make this salad more filling, consider adding additional protein sources like chickpeas or nuts. You can also serve it over a bed of greens, such as spinach or arugula, which will add volume and nutrients to the dish, keeping it light yet satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).