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Warm Snow Pea & Chicken Salad

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019