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Warm Snow Pea & Chicken Salad

:  May/June 2007

Your rating: None Average: 4.4 (16 votes)

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.


READER'S COMMENT:
"I knew I would like this but was nervous serving this to my picky family. It was a huge hit! everyone liked it. I didn't have snow peas so I used green beans and everyone ate them! Quite pleased! Will definitely make this again "
Warm Snow Pea & Chicken Salad Recipe

Makes: 4 servings, 11/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 30 g protein; 3 g fiber; 509 mg sodium; 499 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Selenium (30% dv), Iron (20% dv), Magnesium (18% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, poultry
Salad, main dish
Ease of Preparation
Moderate
Ethnic/Regional
Asian
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Poach
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Entertaining, casual
Everyday favorites
Picnic
Publication
May/June 2007
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