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.
boneless, skinless chicken breast, trimmed
reduced-sodium chicken broth
reduced-sodium soy sauce
toasted sesame oil, divided
tahini, or cashew butter
minced fresh ginger
snow peas, trimmed and thinly slivered lengthwise
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.)
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil
and tahini (or cashew butter) in a large bowl until smooth.
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.
Add the chicken
to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
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