Sesame Snap Pea-Chicken Salad

By Hana Asbrink

Updated June 11, 2021

Sesame Snap Pea-Chicken Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(1,094)
Comments
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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.

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Ingredients

Yield:2 to 4 servings (about 4 cups)
  • 1medium boneless, skinless chicken breast (about 8 to 10 ounces)
  • Kosher salt
  • ¾ to 1pound sugar snap peas
  • ¼cup roasted white sesame seeds
  • ¼cup mayonnaise (preferably Kewpie brand)
  • 1tablespoon soy sauce
  • 1tablespoon unseasoned rice vinegar
  • 2teaspoons toasted sesame oil
  • 1teaspoon granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

296 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 19 grams protein; 459 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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 ½ teaspoon salt. Stir until smooth.

  5. Step 5

    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.

  6. Step 6

    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.

Ratings

4 out of 5
1,094 user ratings
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Comments

Lareina

I would say this is an appropriate portion for Asian sized servings (growing up, we’d take one chicken breast, sliced, and stir fry it with lots of veggies to serve a family of 4) As for roasted sesames, you can buy pre-roasted. But to make your own, heat a dry skillet on medium/medium- high, and toss the seeds until it slightly browns and smells nutty - careful not to burn. The mayo, peas, and sesame seeds should be enough to offset the one chicken breast. These are all high in protein!

Marilyn

I served it over brown rice. The rice absorbed the dressing and completed the meal for me. This is a keeper!

Es

I made this with left-overs from a whole grilled chicken. I used about 3 oz of shredded chicken, 3 oz of sugar snap peas (freshly picked) and maybe 2/3s of the rest of the ingredients plus a bit more sesame oil just before serving. I had it for 2 small lunches. Even better the second day.

CH

This dish just rocks every time I make it. I used three boneless skinless chicken thighs and kept everything else the same. It’s never enough - I can eat all of it in one sitting.

Lesly

I also used tahini instead of grinding the sesame seeds. I didn’t have enough sugar snap peas, so I used what I had and then an equal amount of thinly sliced, raw celery. It was delicious! My husband said it’s one of his favorite things I’ve ever made.

RunBakeEat

Delicious! Cool crispy and tasty! Used two thin chicken breasts, 1.5 x dressing, and cracked black pepper. Will add a sliced chili pepper for heat next time.

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