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Warm Snow Pea & Chicken Salad

Warm Snow Pea & Chicken Salad
Serves 4
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Cook Time
40 min
Total Time
40 min
Cook Time
40 min
Total Time
40 min
Ingredients
  1. 1 pound boneless, skinless chicken breast, trimmed
  2. 1 14-ounce can reduced-sodium chicken broth
  3. 3 tablespoons rice vinegar
  4. 3 tablespoons reduced-sodium soy sauce
  5. 3 teaspoons toasted sesame oil, divided
  6. 2 tablespoons tahini, or cashew butter
  7. 1 tablespoon minced fresh ginger
  8. 2 cloves garlic, minced
  9. 1 pound snow peas, trimmed and thinly slivered lengthwise
  10. 2 tablespoons chopped cashews
Instructions
  1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
  2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
  3. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
  4. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
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