Chicken & Snow Pea Salad

Name: Chicken & Snow Pea Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Australian
Ingredients: 350g (12 oz) snow peas, ends trimmed; 1 cup (150g) frozen peas; 1/2 cup uncooked brown rice; 1 shallot, thinly sliced; 350g (12.3 oz) skinless chicken breast; 3 tablespoons toasted sesame seeds; 1/4 cup fresh lemon juice; 1/4 cup white miso paste; 3 tablespoons tahini; 1 tablespoon honey; Salt and pepper, to taste

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This snow pea salad is made with chicken, hearty brown rice and tossed in a delicious lemon-miso dressing. It’s crunchy, satisfying, and ready in just 30 minutes with minimal effort!

I am absolutely obsessed with this chicken and snow pea salad! It’s fresh, crisp, and packed with green goodness, making it a satisfying meal on its own. One of the (many) reasons I love this salad so much is it comes together with almost no effort. Just 15 minutes to whip up—yes, you read that right! We all appreciate a quick, easy, and healthy meal, and this one is it.

It’s filling, nourishing, and incredibly refreshing, especially during the warmer months. This vibrant dish combines the heartiness of rice and chicken, the satisfying crunch of snow peas, and the deliciously tangy flavor of a lemon-sesame miso dressing. Perfect for a light lunch, a quick dinner, or meal prep for the week. Plus, it’s bursting with nutrients and flavor in every bite!

Chicken and snow pea salad in a bowl with spoons.

Ingredients You’ll Need

This chicken and snow pea salad comes together with a few everyday pantry staples and fresh ingredients:

Snow peas: Look for fresh, firm ones for maximum crunch. You can substitute with sugar snap peas, but they have a slightly different texture.
Peas: Fresh or frozen, for a pop of sweetness.
Brown rice: Adds heartiness, a nutty flavor, and fiber.
Shallot: Brings a mild onion flavor and a pop of color. Swap with spring onions for a milder taste or omit if preferred.
Sesame seeds: Toasted for a lovely nutty crunch.
Lemon juice: Freshly squeezed to brighten the dressing.
Chicken: Shredded poached chicken for a protein boost.
Miso: Adds a deep umami richness to the dressing.
Tahini: Brings nutty depth and creaminess in this dairy-free dressing.
Honey: A touch of sweetness to balance the acidity of the lemon juice.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken and Snow Pea Salad

This salad comes together in five simple steps:

Cook the rice: Cook the brown rice according to package instructions. Once done, drain and rinse under cold water to cool it down quickly.

Blanch the snow peas: Bring a pot of water to a boil, add the snow peas and frozen peas, and cook for 30 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking, then drain well.

Poach the chicken: Gently poach the chicken in simmering water until cooked through, about 12–15 minutes. Let it cool slightly, then shred.

Miso tahini dressing in a bowl with a whisk.

Make the miso dressing: In a small bowl, whisk together tahini, miso, lemon juice, honey, salt, and pepper until smooth and creamy.

Assemble the salad: In a large mixing bowl, combine the cooked rice, snow peas, shallots, chicken, and sesame seeds. Pour the dressing over the salad and toss until well coated. Refrigerate until ready to serve.

Tips and Variations

Cool the rice completely: Rinsing it under cold water helps prevent it from becoming mushy in the salad.
Don’t overcook the snow peas: A quick blanch keeps them crisp and vibrant.
Use freshly poached or leftover chicken: If short on time, rotisserie chicken works too.
Make it vegetarian: Swap chicken for crispy tofu, edamame, or chickpeas.
Different grain: Use quinoa, farro, or even cauliflower rice for variety.
Boost the crunch: Add sliced almonds or roasted cashews.
Spice it up: A pinch of chili flakes or a drizzle of sriracha adds a kick.
Extra greens: Toss in baby spinach, rocket (arugula), or shredded cabbage for more freshness.

Chicken and snow pea salad in a bowl with tahini, sesame seeds and lemon slices on the sides.

Storing Leftovers

Store leftover snow pea salad in an airtight container in the fridge for up to 3 days. Tip: The tahini dressing may thicken when chilled, so before serving, toss the salad with a squeeze of lemon juice or a splash of water to loosen it up.

Recipe FAQ

Can I make this salad ahead of time?

Yes! Add all the salad ingredients to a large airtight container and store the dressing separately. When ready to serve, pour the dressing over the salad and toss to combine.

Can I use a different grain instead of brown rice?

Absolutely! Quinoa, farro, or even cauliflower rice work well as substitutes.

What’s the best way to poach chicken for this salad?

Simmer chicken breasts in lightly salted water for about 12–15 minutes, then shred once cooled. For extra flavour, add garlic, bay leaves, or a splash of soy sauce to the poaching liquid.

More Chicken Salads

Chicken Edamame Salad

Chicken & Pomegranate Salad

Chicken, Butternut Squash & Feta Salad

Chicken, Broccoli & Kale Salad

If you try this chicken and snow pea salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.