Slivered Snow Pea & Chicken Salad

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, trimmed
• 1 (14 ounce) can  organic 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

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.