Slivered Snow Pea & Chicken Salad

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READY IN: 40mins
Recipe by Manami

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


  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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