Warm Snow Pea & Chicken Salad



From EatingWell: May/June 2007

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.

4 servings, 1 1/4 C each | Active time:  40 mins.  Total Time: 40 minutes


  • 1 lb. boneless, skinless chicken breast, trimmed
  • 1 14 oz. can reduced-sodium chicken broth
  • 3 T rice vinegar
  • 3 T reduced-sodium soy sauce
  • 3 t tasted sesame oil, divided
  • 2 T tahini, or cashew butter
  • 1 T minced fresh ginger
  • 2 cloves garlic, minced
  • 1 lb. snow peas, trimmed and thinly slivered lengthwise
  • 2 T chopped cashews


  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-sized pieces. (Cool and refrigerate the broth, reserving it for another use.)
  2. Meanwhile, whisk vinegar, soy sauce, 2 t sesame oil and tahini (or cashew butter) in a large bowl until smooth.
  3. Heat the remaining 1 t 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.


Per serving: 284 Calories; 13 g Fat; 2 g Sat; 5 g Mono; 64 mg Chol; 13 g Carb; 30 g Prot; 3 g Fiber; 509 mg Sodium; 499 mg Potassium

1 Carbohydrate serving

Exchanges: 1 starch, 3 very lean meat, 2 fat

Written by: | April 8, 2013

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