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Warm Snow Pea & Chicken Salad Kafka, Bar




Source of Recipe


Marla
Warm Snow Pea & Chicken Salad Kafka, Barbara

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.

Servings: 4 servings, 11/4 cups each
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Heart Healthy, Healthy Weight


Ingredients:

Warm Snow Pea & Chicken Salad
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


Steps:


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)

Calories - 284
Carbohydrates - 13
Fat - 13
Saturated Fat - 2
Monounsaturated Fat - 5
Protein - 30
Cholesterol - 64
Dietary Fiber - 3
Potassium - 499
Sodium - 509
Nutrition Bonus - Vitamin C (90 daily value), Selenium (30 dv), Iron (20 dv), Magnesium (18 dv).