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-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 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).
Newsletter
_________________________________________________________________ *** Our Featured Sponsors ***
Living Longer & Living Younger ~ Just Click the Pic
|
