Warm Snow Pea & Chicken Salad

By gvcathy

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
• Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Warm-Snow-Pea-Chicken-Salad-recipe-10018.aspx?CCAID=cknwrdne04692bd&s=s2014883778s&mid=1881998&rid=2014883778#ixzz302BJYBuF

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from cooking.com

Preparation

Step 1

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.

DIRECTIONS

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.

One rave review:

This recipe was light&crisp,but had enough substance to be a main course.I added in two cans of sliced water chestnuts (after I chopped them) with the snow peas to saute, & omitted the cashews.The water chestnuts replaced the crunch without taking over the flavor perfectly.I served this with jasmine rice that I cooked in coconut milk,curry powder,& saffron, with a side of soft flatbread & tzaziki for dipping. It got rave reviews from all family & friends & was just as good cold the next day.