Chicken, bell pepper, water chestnuts, and pineapple cooked in a single skillet with a soy sauce, vinegar, and brown sugar sauce. Over hot rice, serve this delightful dish with Asian influences.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 slices bacon
- ¾ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon white sugar
- salt and ground black pepper to taste
- 1 (20 ounce) package fresh green peas
- 2 stalks celery, chopped
- ½ cup cubed Cheddar cheese
- ⅓ cup chopped onion
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
- Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
- Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 304 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My husband loved it!
This was exactly what I was looking for. I used frozen peas and left out the sugar.
Added a little apple cider vinegar and cayenne pepper powder. Got it a tiny kick, yum.
Everyone love it! My celery was whimpey so I substituted with diced water chestnuts for the crunch.
Made this and loved it.
So so good. Added great color to the table. Easy to make. Everyone wanted the recipe! I will make this again and again.
Made as written with only 2 additions: added diced hard boiled eggs (because Easter lunch lol) and used shredded cheese instead of cubed because that’s what I had on hand. Delicious!
Great recipe made it many times. At Church potlucks their is never anything left
Quick, easy, budget friendly, DELICIOUS. What more could you ask for? 10/10!!!
I use frozen peas, with good results (baby peas, when available). Blanch the peas, then shock them in cold water to preserve their bright green color, and drain them very thoroughly. When dicing the onion, cheese and celery, aim for a pea-sized dice or smaller, not larger. (I recommend using a sweet onion.) Diced fresh jalapenos are a good alternative to the celery. Muenster works as well as cheddar (and I add more of either, for a “peas and cheese” type of salad). Sliced (not slivered) almonds, mixed in immediately before serving so they won’t lose their crunch, are a great addition, too. Also, a mixture of part mayo and part blue cheese dressing can be wonderful. And if you’re not using bacon (or jalapenos), you can add some dried dill weed or fresh dill, because peas, blue cheese and dill have an extraordinary affinity for each other. I wouldn’t add sugar or honey to any version, though.
Made this and it was delicious!! We have a local deli that makes something very similar and my hubby thought I bought mine from there.
Delicious..only thing I did different was add a half cup grated Parmesan cheese to the dressing. Something wonderful happens when Parmesan mayo and sugar come together.
I made it as is and it was delicious!
We liked it, but found it too sweet… This was pretty close to Seven Layer Salad recipes, which we like a lot… I would make it again, but with no sugar…
This is so good. Made it for a summer gathering and now it’s requested when we gather
It turned out great. Instead of 4 slices of crumbled bacon, I used bacon pieces and forgo the tablespoon of bacon grease. I, also, added two chopped hard boiled eggs. Turned out real good.
We really enjoyed this salad! Unfortunately, I did have to make some changes due to what I had on hand. To start with, I didn’t have bacon grease or celery, I did have a couple pieces of really good bacon saved from the previous day’s breakfast though and used a whole bag of thawed frozen peas! Otherwise the only other changes were that I added some olive oil and a splash of balsamic vinegar to the dressing, mixed it up and let sit at room temp until the peas were defrosted while I fried up some pork chops to go with it.
This is a refreshing salad and I love to just eat it when I want a snack. I don’t use the bacon grease as I don’t digest fats well. Other than that, it was great and will be making it often.
Best side that I’ve ever had. Delicious and easy to make.
I made this for a potluck with 13 people attending, I deleted the honey and white sugar and substituted 2 tablespoons of Splenda. I also used frozen peas, my package said 750 grams. I softened the peas in the microwave. I made this about three hours ahead of the potluck and it sat in the fridge until time to go. I had rave reviews from the people attending.
This recipe is very good for a hot summer day. I however reduced the amount of sweetness as both sugar and honey seemed a bit too much plus I reduced the recipe for two. Honestly, you can go without the honey and just add a bit of sugar instead and that is all! It was a refreshing salad over a few Boston lettuce leaves. Will make it again next time with a milder cheddar cheese!