HOW DO YOU MAKE PEA SALAD RECIPES

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Steps:

• Grate 1 navel orange to yield about 1 teaspoon zest, and set aside. Using a sharp knife, cut along curve of each orange to remove peel and pith. Cut oranges into segments, and transfer to a large bowl. Cover and chill until ready to use or up to 8 hours. Squeeze orange scraps into a small bowl to yield about 2 tablespoons juice; set aside.
• Whisk together brown sugar, hoisin sauce, sesame oil, ginger, ¼ cup of the soy sauce, 2 tablespoons of the jalapeños, and reserved 1 teaspoon grated zest and 2 tablespoons orange juice in a small bowl. Reserve ? cup of the marinade for dressing salad; cover and chill. Combine chicken breasts and remaining about ½ cup marinade in a large ziplock plastic bag; seal and toss to coat the chicken. Chill at least 2 hours or up to 6 hours, turning chicken occasionally.
• Preheat oven to 400°F. Line a baking sheet with aluminum foil; lightly coat foil with cooking spray. Place mixed sesame seeds in a medium shallow bowl. Whisk together egg and remaining 1 tablespoon soy sauce in a separate shallow bowl. Remove chicken from marinade; discard marinade. Working with 1 chicken breast at a time, dip in egg mixture and then in sesame seeds, turning until completely coated. Transfer to prepared baking sheet. Bake chicken until a meat thermometer inserted in thickest portion registers 155°F, about 25 minutes. Let rest for 5 minutes (internal temperature will continue to increase to 165°F).
• While chicken bakes, toss together sugar snap peas, orange segments, remaining about 2 tablespoons sliced jalapeños, and reserved ? cup dressing in a large bowl. Serve chicken with Sugar Snap Pea Salad.