Slivered Snow Pea & Chicken Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

Thinly sliced, their crunchy texture and sweet taste combine with creamy Asian dressing to make this salad extra special! EatingWell Magazine, May/June 2007 edition.

Ingredients Nutrition

Directions

  1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil.
  2. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
  3. Transfer the chicken to a cutting board to cool.
  4. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.).
  5. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
  6. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  7. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
  8. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.
  9. Transfer to the bowl with the dressing.
  10. Add the chicken to the bowl with the peas; toss to combine.
  11. Serve sprinkled with cashews.

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