Warm Snow Pea & Chicken Salad

By Site Admin

  • 1 pound boneless, skinless chicken breast, trimmed

  • 1 14-ounce can reduced-sodium chicken broth

  • 3 tablespoons rice vinegar

  • 3 tablespoons reduced-sodium soy sauce

  • 3 teaspoons toasted sesame oil, divided

  • 2 tablespoons tahini, or cashew butter

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1 pound snow peas, trimmed and thinly slivered lengthwise

  • 2 tablespoons chopped cashews

  1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil.

  2. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.

  3. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces.

  4. (Cool and refrigerate the broth, reserving it for another use.)

  5. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

  6. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

  7. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.

  8. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.

  9. Transfer to the bowl with the dressing.

  10. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

Nutritional Facts

Nutritional Information
Per serving
Calories 284 kcal
Carbohydrates 13 g
Dietary Fiber 3 g
Fat 13 g
Saturated Fat 2 g
Protein 30 g
Potassium 499 mg
Sodium 509 mg
Cholesterol 64 mg

poultry salads peas cashews chicken

1 reply