Spicy Orange Chicken Salad

From Family Circle All-Time Favorite Recipes.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  cup low sodium chicken broth
• 3⁄4 cup  fresh orange juice
• 1  tablespoon  grated fresh ginger
• 2  garlic cloves, minced
• 4  boneless skinless chicken breast halves (about 1 lb. total weight)
• 4  ounces snow peas, trimmed
• 1  tablespoon honey
• 1  tablespoon creamy peanut butter
• 1  tablespoon  rice wine vinegar
• 2  teaspoons soy sauce
• 2  teaspoons  dark sesame oil
• 4  cups  sliced napa cabbage
• 4  cups  sliced romaine lettuce
• 1 (8 ounce) can sliced water chestnuts, drained and rinsed
• 1  red bell pepper, cut into 2-inch long strips
• 2  tablespoons  chopped unsalted peanuts

Directions

1. In a saucepan, mix together the broth, orange juice, ginger, and garlic.
2. Bring to a simmer.
3. Add in chicken breasts; cook, covered, for 15 minutes or until internal temperature registers 170° on an instant read thermometer; turn over halfway through the cooking.
4. Add in the snow peas; cover and cook 2 minutes or until crisp tender.
5. Remove chicken and snow peas using a slotted spoon; cool chicken and cut into cubes.
6. Meanwhile, boil cooking liquid until reduced to 3/4 cup (about 10 minutes).
7. Whisk in the honey, peanut butter, vinegar, soy sauce, and sesame oil to make a dressing (may serve this warm or chill in the freezer for 15 minutes).
8. To serve salad: line individual salad plates with cabbage and romaine lettuce.
9. Toss the chicken, snow peas, water chestnuts, bell pepper, and half the dressing; spoon mixture onto salad plates.
10. Sprinkle with peanuts; serve with remaining dressing.