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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.

Source: EatingWell Magazine, May/June 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

  • 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.

  • Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

Tips

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.

Nutrition Facts

1 1/4 cups
282 calories; protein 30g; carbohydrates 13.4g; dietary fiber 3.5g; sugars 4.8g; fat 12.3g; saturated fat 2.2g; cholesterol 62.7mg; vitamin a iu 170.9IU; vitamin c 56.8mg; folate 55mcg; calcium 75.4mg; iron 4mg; magnesium 71.8mg; potassium 583.2mg; sodium 691.8mg; thiamin 0.3mg.

1 starch, 3 lean meat, 2 fat

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