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Warm Snow Pea & Chicken Salad

From: EatingWell

Snow peas aren't just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.

Servings: 4 servings, 11/4 cups each
Prep: 40 mins
Total: 40 mins
Rated : 
 by 3 people
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 Facts
Calories 284, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 64 mg, Sodium 509 mg, Carbohydrate 13 g, Fiber 3 g, Protein 30 g, Potassium 499 mg. Daily Values: Vitamin C 90%, Iron 20%. Exchanges: Starch 1, Lean Meat 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


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