Warm Snow Pea, Cashew, & Chicken Salad

By sexyswamprat

Ingredients
  • 1 pound boneless, skinless chicken breast, trimmed

  • 1 14-ounce can reduced-sodium chicken broth

  • 3 tablespoons rice vinegar

  • 3 tablespoons reduced-sodium soy sauce

  • 3 teaspoons toasted sesame oil, divided

  • 2 tablespoons tahini or cashew butter

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1 pound 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. 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 teaspoon oil in a large nonstick 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.


Nutritional Facts

Servings
1
per Serving
Yield
4 servings
1 1/4 cups each
Calories
284
Fat. Total
13g
Protein
30g
Carbohydrates
Total
13g
Fat
Saturated
2g
Fiber
3g
Cholesterol
64mg
Sodium
509mg
% Cal. from Fat
41%

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