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20 minute dinner recipes

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Warm Snow Pea & Chicken Salad

http://www.eatingwell.com/recipes/warm_snow_pea_chicken_salad.html

From EatingWell:  May/June 2007

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.

4 servings, 11/4 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

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 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.

Nutrition

Per serving : 284 Calories; 13 g Fat; 2 g Sat; 5 g Mono; 64 mg Cholesterol; 13 g Carbohydrates; 30 g Protein; 3 g Fiber; 509 mg Sodium; 499 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 very lean meat, 2 fat