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Warm Snow Pea & Chicken Salad

Warm Snow Pea & Chicken Salad

Nutrition Facts
  • cal. (kcal) 284
Warm Snow Pea & Chicken Salad
  • Makes: 4 servings
  • Prep: 40 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 13

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 284 cal., 13 g total fat (2 g sat. fat), 64 mg chol., 509 mg sodium, 13 g carb. (3 g fiber), 30 g pro.

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