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Snow-Pea&Chicken Salad
Snow-peas aren’t just for stir-fries any more.
Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.
Servings: 4 servings, 1-1/4 cups each.
Total Time: 40 minutes.
Ease of Preparation: Easy.
Health: Low Calorie, Low Carb, Low Sat Fat, Heart Healthy, Healthy Weight
Ingredients:
1 lb. boneless, skinless chicken breast, trimmed.
1 14-ounce can reduced-sodium chicken broth.
3 Tbsp rice wine vinegar. 3 Tbsp reduced-sodium soy sauce.
3 tsp toasted sesame oil, divided. 2 Tbsp tahini or cashew butter.
1 Tbsp minced fresh ginger. 2 cloves garlic, minced. 1 lb snow-peas , trimmed and thinly slivered lengthwise. 2 Tbsp chopped cashews.
Preparation:
1. 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.)
2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
3. Heat the remaining 1 tsp oil in a large non-stick 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.
4. Add the chicken to the bowl with the peas; toss to combine.
Serve sprinkled with cashews and voila.
Simply sensational!
Nutrition: (Per serving)
Calories - 284
Carbohydrates - 13
Fat - 13
Saturated Fat - 2
Monounsaturated Fat - 5
Protein - 30
Cholesterol - 64
Dietary Fiber - 3
Potassium - 499
Sodium - 509
Nutrition Bonus ~ Vitamin-C (90 daily value), Selenium (30 dv), Iron (20 dv), Magnesium (18 dv).
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