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.
- 1 lb boneless skinless chicken breast, trimmed
- 1 (14 ounce) canorganic reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini (we used cashew butter, had it on hand from another dish) or 2 tablespoons smooth cashew butter (we used cashew butter, had it on hand from another dish)
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1 lb snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
- 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.