Warm Snow Pea and Chicken Salad

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Snow peas aren’t just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.

Warm Snow Pea and Chicken Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

  • 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

  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

Serving Size
1 1/4 cups
13 g
12 g
Saturated Fat
2 g
30 g
63 mg
Dietary Fiber
3 g
583 mg
692 mg
4 servings
11/4 cups each
1 vegetable
3 lean meat
2 fat
Vitamin C
90% daily value
22% dv
18% dv
17% dv

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