Warm 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 c. each. Total Time: 40 minutes. Ease of Preparation: Easy. Ingredients: 1 lb. boneless, skinless chicken breast, trimmed.
1 14-oz. can reduced-sodium chicken broth.
3 Tbs. rice wine vinegar.
3 Tbs. reduced-sodium soy sauce.
3 tsp. toasted sesame oil, divided.
2 Tbs. tahini or cashew butter.
1 Tbs. minced fresh ginger.
2 cloves garlic, minced.
1 lb. snow-peas , trimmed and thinly slivered lengthwise.
2 Tbs. 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 tsp. 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 g. Fat - 13 g. Saturated Fat - 2 g. Monounsaturated Fat - 5 g. Protein - 30 g. Cholesterol - 64 mg. Dietary Fiber - 3 g. Potassium - 499 mg. Sodium - 509 mg. Nutrition Bonus Vitamin-C (90 % daily value), Selenium (30 % dv), Iron (20 % dv), Magnesium (18 % dv).
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