Snow peas aren’t just for stir-frys. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.
4 servings, 1.25 or 1 1/4 cups each | Active Time: 40 minutes | Total 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.
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
Compliments of the Diabetes and Nutrition Center